Kangaroo Fillet with Asian Coleslaw
A delightfully simple Kangaroo recipe, ideal for those warmer days
Equipment
- Barbeque or heavy based frying pan
- Medium size bowl
- Small bowl
Ingredients
- 700 g Kangaroo fillet
- 1 tbsp Macadamia oil
- 1 tsp Black Pepper ground
- 1 tsp Salt
Coleslaw
- ½ whole Red cabbage shredded small
- 2 whole Carrots shredded
- 1 whole Chinese cabbage shredded
- 6 whole Spring onions sliced diagonally
- ½ cup Coriander leaves
- ½ cup Mint leaves
Dressing
- 2 tbsp White vinegar
- 2 tbsp Caster sugar
- 1 tbsp Soy sauce
- 2 tbsp Olive oil extra virgin
Serve
- 4 tbsp Fried onion
- 4 tsp Sesame seeds toasted
Instructions
- Season Kangaroo fillets on both sides with pepper and salt.700 g Kangaroo fillet, 1 tsp Black Pepper, 1 tsp Salt
- Heat BBQ or frying pan to medium high heat.
- Add Macadamia oil and fillets.1 tbsp Macadamia oil
- Cook 4-5 minutes per side for medium rare.
- Remove the fillets from the heat and cover with a lid or foil for 10 minutes to rest.
- Mix coleslaw ingredients together in a medium bowl.½ whole Red cabbage shredded, 2 whole Carrots shredded, 1 whole Chinese cabbage shredded, 6 whole Spring onions sliced, ½ cup Coriander leaves, ½ cup Mint leaves
- Combine dressing ingredients in a small bowl then add to the coleslaw.2 tbsp White vinegar, 2 tbsp Caster sugar, 1 tbsp Soy sauce, 2 tbsp Olive oil
Serve
- Arrange coleslaw on a plate and sprinkle with fried onion.4 tbsp Fried onion
- Place sliced kangaroo fillets on top and sprinkle with toasted sesame seeds.4 tsp Sesame seeds
Photo Credits: K-ROO
