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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


  • 2 tablespoons olive oil

  • Finger limes

  • 2 cloves of garlic

  • 1 teaspoon dried bush parsley


  • 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.