Medallions of seared kangaroo with a quandong chilli glaze
Image © 2008 John Hay
Recipe: Kangaroo with Qandong Chilli Glaze
Summary: Seared kangaroo with an Australian native fruit sauce
Ingredients
- 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
Instructions
- 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.
Quick Notes
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.
Variations
You can substitute dried apricots for Qandongs
Cooking time (duration): 60
Number of servings (yield): 4
Meal type: dinner
My rating:
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Andrew,
I am thoroughly enjoying these recipes and it has given me plenty of ideas for my own CSR and Gibb trip in August (I’ll almost certainly see you on the trail actually – look for a red 80 series, I’ll call out on the radio if I see you).
You are absolutely correct in terms of the environmentally benefits of roo, it is actually the most sustainable and ‘happiest’ meat you can eat in Australia – low carbon footprint and VERY free-range! So the more recipes the better!
I often just ask the local station owners if I can pop one and they always happy to oblige – gives me plenty of meat and anything I can’t freeze on the road I turn in to biltong – it’s bloody great!
Cheers,
Harry
Thanks Harry,
Looking forward to seeing you on the track. We are on UHF 16, on the Canning we go up to 40. We will be in a convoy of white land cruiser 70 series V8s.