serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 kangaroo loin
- 2 pinches of lemon myrtle
- 2 pinches of dried bush tomato
- 1 tbsp
- 2 pinches of salt
- 2 pinches of pepper
- 1 tbsp oil
- veal, red wine and port reduction (or similar, to use for base for the sauce)
- handful of blueberries
- handful of Australian blackberries
- 1 tbsp pepper berries
- ½ orange, rind grated
- 2 pinches of thyme
- 4 rosemary leaves
- chips, to serve
- coleslaw, to serve
Smoking time: 2 hours
Instructions
- Preheat a smoker. Place kangaroo onto rack and cover with a lid. Smoke for 2 hours, until flavoured but not cooked.
- Combine lemon myrtle, bush tomato, kangaroo spice, salt, pepper and olive oil in a mixing bowl. Add smoked kangaroo to mixing bowl and turn to coat in marinade.
- Preheat a barbecue grill on high. Cook kangaroo for 10–12 minutes, or until medium-rare. Rest for 5–6 minutes.
- Meanwhile, combine reduction, blueberries, black berries and pepper berries. Stir to combine.
- Add orange zest, thyme and rosemary. Stir to combine, then strain.
- Blend sauce to form a puree, but retain a little texture. Heat in a saucepan until simmering.
- Slice kangaroo across the grain. Top with sauce. Serve with chips and coleslaw.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
