Kangaroo Wings

Dried Kangaroo Rendang

Dried Kangaroo Rendang

Dried Kangaroo Rendang

Dried Kangaroo Rendang

A kangaroo dish with and Indonesian twist.
Prep Time 45 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 30 mins
Course Dinner, Lunch, Main Course
Cuisine Australian, Indonesian
Servings 4 people

Equipment

  • 1 Bowl Non reactive
  • 1 Saucepan Medium heavy base

Ingredients
  

Marinade

  • 500 grams kangaroo fillets
  • 2 whole shallots diced
  • 1 whole red chilli fresh
  • 15 mm ginger fresh
  • 15 mm langkua fresh or use ginger if unavailable
  • 4 cloves garlic fresh
  • 100 ml coconut cream tin

Cook

  • 100 ml vegetable oil peanut oil works well
  • 2 whole shallots diced
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 300 ml coconut cream tinned
  • 100 ml chicken or beef masterstock normal stock if unavailable
  • 1 cup coconut flakes or shredded
  • salt to taste
  • pepper freshly ground to taste

Serve

  • 1 whole lettuce iceberg, shredded
  • 1 bunch coriander fresh for garnish
  • 1 whole red chilli sliced lengthways and deseeded for garnish

Instructions
 

Marinade

  • Dice the kangaroo fillet into 2cm chunks and place in a non reactive bowl
    500 grams kangaroo
  • Add 2 diced shallots, ginger, langkuas, chilli, garlic and 100ml of coconut cream to a blender and blitz or grind with mortar and pestle.
    2 whole shallots, 1 whole red chilli, 15 mm ginger, 15 mm langkua, 4 cloves garlic, 100 ml coconut cream
  • Pour the paste evenly over the kangaroo fillet and cover for 30mins.

Cook

  • Add vegetable oil to a heavy based saucepan and place over medium heat.
    100 ml vegetable oil
  • Add 2 diced shallots and cook until softened.
    2 whole shallots
  • Add the kangaroo and marinade to the saucepan along with the coriander, cumin, salt and pepper.
    1 tsp coriander powder, ½ tsp cumin powder, salt, pepper
  • Add 300ml of coconut cream, stock and bring to the boil, stirring continuously.
    300 ml coconut cream, 100 ml chicken or beef masterstock
  • Lower heat and simmer, covered, until the kangaroo is tender, about 1½ hours.
  • Remove the cover and continue cooking over medium heat until the moisture is nearly absorbed.
  • Add the shredded coconut and stir thoroughly.
    1 cup coconut

Serve

  • Serve on a bed of shredded lettuce and garnish with coriander and chilli.
    1 whole lettuce, 1 bunch coriander, 1 whole red chilli

Notes

If shallots are not available, brown onions can be used.
Adjust the number of chillies to taste.
Keyword Kangaroo, Rendang
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