Marinated Kangaroo Fillets Recipes

MARINATED CATFISH FILLETS

Steps:

• Place fillets in a large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. , Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.) , Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.

KANGAROO STEAKS WITH MARINATED MANDARINS

Steps:

• Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
• Drain liquid off mandarins and add liquid to all other marinade ingredients.
• Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
• Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
• Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
• Add steaks& pour over remaining marinade and refrigerate turning occasionally.
• Remove steaks from refrigerator 2 hours before cooking and turn meat.
• Grill steaks for 10-15 minutes, until medium cooked DO NOT OVERCOOK AND TOUGHEN.
• Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
• Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
• Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier.
• Serve with a Gutsy Aussie Red.

MARINATED KANGAROO FILLETS

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!