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.