Marinated Kangaroo Fillet with Roasted Beetroot Salad
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, lemon juice, garlic, thyme, season with salt and pepper. 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 and pepper. Thoroughly wash the beetroots, tightly wrap each beetroot in aluminium foil. Roast the sweet potato and wrapped beetroots over indirect medium heat for 30 to 40 minutes.
To make the salad dressing; In a small bowl, combine the olive oil, red wine vinegar, wholegrain mustard, caster sugar and season with salt and pepper to taste. Set aside until required.
Once the sweet potato and beetroots have cooked, remove from the barbecue. Allow the vegetables to cool enough to handle. Once the beetroots have cooled enough to handle, peel and slice into quarters. Set aside until required.
Prepare the barbecue for direct cooking over high heat (230°C to 290°C).
Brush the cooking grills clean. Grill the kangaroo fillets over direct high heat for 4 minutes on each side, or until seared and caramelised. If additional cooking time is required, move the kangaroo fillets to an indirect zone to finish cooking to your liking.
Once the kangaroo has cooked, leave to rest for 5 minutes before slicing.
To finish the salad; toss together the sweet potato, beetroot and rocket. Top with crumbled feta and dress with the wholegrain mustard dressing. Finish with thin slices of kangaroo fillet.
Rare: 49°C
Medium Rare: 54°C
Medium: 60°C
Medium Well: 66°C
Well Done: 68°C
Ingredients
Directions
To marinate the kangaroo fillets; In a small bowl combine the olive oil, lemon juice, garlic, thyme, season with salt and pepper. 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 and pepper. Thoroughly wash the beetroots, tightly wrap each beetroot in aluminium foil. Roast the sweet potato and wrapped beetroots over indirect medium heat for 30 to 40 minutes.
To make the salad dressing; In a small bowl, combine the olive oil, red wine vinegar, wholegrain mustard, caster sugar and season with salt and pepper to taste. Set aside until required.
Once the sweet potato and beetroots have cooked, remove from the barbecue. Allow the vegetables to cool enough to handle. Once the beetroots have cooled enough to handle, peel and slice into quarters. Set aside until required.
Prepare the barbecue for direct cooking over high heat (230°C to 290°C).
Brush the cooking grills clean. Grill the kangaroo fillets over direct high heat for 4 minutes on each side, or until seared and caramelised. If additional cooking time is required, move the kangaroo fillets to an indirect zone to finish cooking to your liking.
Once the kangaroo has cooked, leave to rest for 5 minutes before slicing.
To finish the salad; toss together the sweet potato, beetroot and rocket. Top with crumbled feta and dress with the wholegrain mustard dressing. Finish with thin slices of kangaroo fillet.
Rare: 49°C
Medium Rare: 54°C
Medium: 60°C
Medium Well: 66°C
Well Done: 68°C