BUSH TUKKA BAKE-OFF
Can't Beet Marinated Kangaroo.
What if we said your #Kangaroo #meat could protect the #environment and improve your #health, just by having a #BBQ?
The #drought has driven the population of kangaroos in many parts of the country to unsustainable levels. Proposing a practical solution to the problem: a good old-fashioned BBQ. Need more convincing?
Kangaroo meat is highly #nutritious
Kangaroos are highly active #animals that graze on #naturalfoliage, which means that they produce lean, high-quality meat that provides you with an abundance of energy.
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The Ingredients
2 x 300 g kangaroo loin filletsX 300 G KANGAROO LOIN FILLETS
6 small beetroots, stems and roots removed
1 sweet potato, peeled, 2cm cubes
60 grams Warangal Greens
100 grams feta
olive oil
Salt Bush
Freshly ground pepper berries
MARINADE
2 tablespoons olive oil
Finger limes
2 cloves of garlic
1 teaspoon dried bush parsley
DRESSING
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon wholegrain mustard
1 teaspoon caster sugar
INSTRUCTIONS Marinating the kangaroo fillets provides extra flavour, but also helps to tenderise the meat. Kangaroo is best enjoyed medium rare.
To marinate the kangaroo fillets; In a small bowl combine the olive oil, finger limes, garlic, bush parsley, season with salt bush and pepper berries. Add the kangaroo fillets and refrigerate for 2 hours or overnight.
To make the roast vegetable salad; prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet. Place the sweet potato cubes into a bowl, drizzle with olive oil, season with salt bush and pepper berries. Thoroughly wash the beetroots, tightly wrap each beetroot in aluminium foil. Roast the sweet potato and wrapped beetroots over indirect medium heat for 30 to 40 minutes.
To make the salad dressing; In a small bowl, combine the olive oil, red wine vinegar, wholegrain mustard, caster sugar and season with salt bush and pepper berries to taste. Set aside until required.
Once the sweet potato and beetroots have cooked, remove from the barbecue. Allow the vegetables to cool enough to handle. Once the beetroots have cooled enough to handle, peel and slice into quarters. Set aside until required.
Prepare the barbecue for direct cooking over high heat (230°C to 290°C).
Brush the cooking grills clean. Grill the kangaroo fillets over direct high heat for 4 minutes on each side, or until seared and caramelised. If additional cooking time is required, move the kangaroo fillets to an indirect zone to finish cooking to your liking.
Once the kangaroo has cooked, leave to rest for 5 minutes before slicing.
To finish the salad; toss together the sweet potato, beetroot and rocket. Top with crumbled feta and dress with the wholegrain mustard dressing. Finish with thin slices of kangaroo fillet.