Kangaroo Fillet Recipes

MARINATED KANGAROO FILLETS

Marinated Kangaroo Fillets image

We've been trying kangaroo meat lately for it's nutritional benefits. This is one of the recipes I came up with for my family. :)

Provided by ByNDii

Categories Meat

Time 14h15m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 8

Ingredients

4 kangaroo fillets
1/4 cup Worcestershire sauce
1/2 cup teriyaki sauce
2 teaspoons bottled minced garlic
1 teaspoon dried oregano
1 tablespoon butter
1 tablespoon sour cream
salt and pepper, to taste

Steps:

In a bowl, mix everything together except for the sour cream. Place kangaroo fillets in mixture and coat well. Cover the bowl with cling wrap and let marinate for at least 4 hours, turning fillets every so often. When first coming up with this recipe I marinated mine for 14 hours :).
After marinating. Melt some butter in a hot frying pan and cook fillets for about 8 minutes on each side or to your preferred cookedness. (Depending also on the thickness of the fillets).
Once fillets have cooked, pour the remaining marinade into the frying pan and bring to the boil, stirring constantly. Add the sour cream and mix well. Salt and pepper to taste and spoon over the kangaroo fillets.
Serve on a bed of mashed potato and some vegies!

Nutrition Facts : Calories 76.5, Fat 3.5, SaturatedFat 2.2, Cholesterol 8.9, Sodium 1570.6, Carbohydrate 9.8, Fiber 0.2, Sugar 6.5, Protein 2.4

KANGAROO FILLET

Kangaroo Fillet image

I ate kangaroo tenderloin at a local restaurant. It is soooo tender and delicious, much like beef tenderloin, but w/ more flavor, IMO. Works for the broiler, too.

Provided by Parsley

Categories Wild Game

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb kangaroo fillet (tenderloin steak)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon thyme
1 teaspoon fresh ground pepper
4 tablespoons Worcestershire sauce
1/4-1/2 teaspoon sugar

Steps:

Heat the oil in a heavy nonstick pan.
Rub all sides of the meat w/ the salt, pepper and thyme.
Mix worcestershire sauce and sugar together and drizzle ONLY HALF over meat; reserving other half.
Sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.
Reduce heat slightly and cook until just a little pink inside of each piece.
Stir remaining sauce into pan juices.
Serve meat with the pan juices.

KANGAROO STEAKS IN RED WINE SAUCE

Kangaroo Steaks in Red Wine Sauce image

Juicy tender steaks (sliced) in rich creamy sauce

Provided by julesegw

Time 30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) **Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.**
Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened. Return meat to heated sauce in pan if further cooking/warming required - do not re-fry or heat in microwave!!
Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables

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