Kangaroo Steaks Food

KANGAROO STEAKS WITH MARINATED MANDARINS

Steps:

• Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
• Drain liquid off mandarins and add liquid to all other marinade ingredients.
• Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
• Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
• Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
• Add steaks& pour over remaining marinade and refrigerate turning occasionally.
• Remove steaks from refrigerator 2 hours before cooking and turn meat.
• Grill steaks for 10-15 minutes, until medium cooked DO NOT OVERCOOK AND TOUGHEN.
• Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
• Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
• Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier.
• Serve with a Gutsy Aussie Red.

HOW TO COOK KANGAROO STEAK

Steps:

• Thaw out your steak until it is room temperature. Take the kangaroo steak out of your refrigerator if you marinated it or out of your freezer if you did not. Then, place it on a cabinet or table and let it thaw to room temperature.
• Rub herbs and spices into your steak for taste. To give your steak some additional flavor, try covering each of its sides with some simple herbs and spices. Ingredients like salt and pepper can enhance the steak's natural flavors while ingredients like thyme, ginger, and brown sugar will give it more unique taste characteristics. If you marinated or pre-seasoned your steak, skip this step to avoid over-seasoning the dish.
• Coat a skillet with cooking oil and heat it to a high temperature. Grab a skillet or similar pan and coat it with cooking oil to keep the steak from sticking to it. Then, place it over a stovetop or burner and set the temperature to around 400 °F (204 °C). If your burner does not have precise temperature measurements, set the heat to the second highest setting available.
• Put your steak in the skillet and cook it for about 2 minutes on each side. Using cooking tongs, set your kangaroo steak in the center of the skillet. Sear the steak for about 2 minutes, then flip it over and cook the other side for the same amount of time. Cooking the meat at such a high temperature will create a nice, rich exterior that seals in the filet's juices. Your actual cooking times may vary slightly depending on the size of your steak.
• Reduce the heat and cook each side for another 2 minutes. Once you've seared each side of the steak on high, turn your burner's temperature down to low and cook each side again. Doing this ensures that the steak cooks fully but doesn't burn.
• Remove the steak when the outside is dark and the inside is slightly pink. When properly cooked, your steak will have a fairly dark, firm exterior. However, when you cut it open, the inside should still be slightly pink.

KANGAROO STEAKS IN RED WINE SAUCE

Steps:

• Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
• Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) **Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.**
• Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened. Return meat to heated sauce in pan if further cooking/warming required - do not re-fry or heat in microwave!!
• Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables

MARINATED KANGAROO FILLETS

Steps:

• In a bowl, mix everything together except for the sour cream. Place kangaroo fillets in mixture and coat well. Cover the bowl with cling wrap and let marinate for at least 4 hours, turning fillets every so often. When first coming up with this recipe I marinated mine for 14 hours :).
• After marinating. Melt some butter in a hot frying pan and cook fillets for about 8 minutes on each side or to your preferred cookedness. (Depending also on the thickness of the fillets).
• Once fillets have cooked, pour the remaining marinade into the frying pan and bring to the boil, stirring constantly. Add the sour cream and mix well. Salt and pepper to taste and spoon over the kangaroo fillets.
• Serve on a bed of mashed potato and some vegies!