Image © 2008 John Hay
Summary: Seared kangaroo with an Australian native fruit sauce
- 2 saddles of kangaroo
- 3 tablespoons olive oil
- 4 cloves garlic,
- chopped chillies to taste,
- julienned 1 cup quandongs thinly sliced
- 250ml veal or beef stock
- 2 teaspoons palm sugar
- 2 teaspoons kuzu
- ½ cup (4 fl oz) cold water
- salt to taste
- Coat the kangaroo saddles in olive oil and leave to stand for a few minutes.
- Heat a dry pan on the fire until it’s red hot.
- Throw in the fillets and sear on each side for about a minute to 1½ minutes each side. Expect the olive oil to flame when it contacts the pan.
- Once seared, transfer the fillet to a preheated camp oven and cook for a further 10–15 minutes.
- When the meat is cooked, place it on a board and leave to stand for at least 10 minutes.
- While the meat is roasting and standing, make the sauce.
- Return the same frying pan used for searing the meat into the fire and heat.
- Add the chopped garlic and the chilli and fry for a minute or so.
- Add the quandongs and fry for a further couple of minutes.
- Pour the stock and any juice from the camp oven into the pan and stir. Reduce this over the heat for a few minutes—it’s quite okay to allow it to boil. You may wish to sweeten this with a couple of teaspoons of sugar. Palm sugar is by far the best, as it is not as harsh as white sugar and will retain the subtle tartness of the quandong.
- Mix the kuzu with the water, pour into the pan and stir until thickened.
- To serve, slice the kangaroo into medallions, place on a plate and spoon the sauce over.
Contrary to some loudly voiced opinions, there is a healthy population of Kangaroos in Australia – far more than before Europeans arrived here. Kangaroo is low in fat, delicious, organic – it cannot be farmed and is an environmentally sound food source.
You can substitute dried apricots for Qandongs
Cooking time (duration): 60
Number of servings (yield): 4
Meal type: dinner
Microformatting by hRecipe.