A online cooking group was having a BBQ challenge this weekend, so I’ve made this kangaroo recipe for the second time, with a slight variation.
The original recipe comes from the Kangaroo Industry Association’s website. They have a recipe page which includes a downloadable recipe book with remarkable recipes from Australia’s top chefs. This is from one of the easier recipes by Mark Bayliss from Unilever Food Solutions.
The kangaroo fillets are marinated in a mixture of equal quantities of salt and brown sugar for 2-3 hours. This dries out the outside but the inside remains moist.
Meanwhile, marinate hickory chips in red wine.
The relish originally featured figs, but we had fresh nectarines so I simply replaced the fruit, and made 2/3 of the recipe quantity, as below.
300g nectarines, stoned and chopped
1 tbsp lime juice
100g caster sugar
60ml white wine vinegar
1/2 red onion, diced finely
1 tbsp ground coriander
3 star anise
Bring all of the above to the boil in a saucepan and simmer for 1/2 hour.
Smoke kangaroo on your BBQ. The method will depend on your kind of BBQ. I put coals on one side of our Weber with the smoking box on top of the coals, and the roo on the other side away from the fire. I covered the Weber and left the roo for about 40 minutes, then finished it off directly over the coals for about 3 minutes each side.
The kangaroo should be a bit crispy on the outside and tender in the middle.
Red onion, thinly sliced
Toasted cumin seeds
Snow pea tendrils
I love this way of cooking kangaroo. It looks and tastes wonderful.