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You are here: Home / Meat / Kangaroo / BBQ Kangaroo

BBQ Kangaroo

January 31, 2016 by admin Leave a Comment

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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.

Salad

Diced tomato
Orange segments
Red onion, thinly sliced
Pomegranate seeds
Toasted cumin seeds
Snow pea tendrils

I love this way of cooking kangaroo. It looks and tastes wonderful.

Filed Under: Kangaroo, Meat

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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