Kangaroo Kebabs Recipe

Ingredients

1 roo loin fillet
2 cloves of garlic
4 sprigs of freshly picked rosemary

Satay sauce
or make your own from peanut butter, coconut milk, curry powder and sweet chilli sauce

Method

Take one cryo-vac aged roo fillet

Separate into single muscle groups, remove muscle sheathing

Cut into medallions

Rub with truffle-infused extra virgin olive oil and chopped garlic, let stand 2 hours

Pierce medallions onto fresh rosemary twigs

Sear in a hot pan

Remove and wrap in aluminium foil and let stand for 10 minutes

Serve with freshly steamed local vegetables and satay sauce

Enjoy!

Take one cryo-vac aged roo fillet

Trim and remove the fillet muscle groups

 

you can make your own satay sauce from peanut butter, coconut milk, curry powder and sweet chilli sauce

serve with steamed, fresh local vegetables and satay sauce