Asian-style Kangaroo fillets
Asian-style Kangaroo fillets
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  1. 4 × 150g kangaroo loin fillets
  2. 1 teaspoon peanut oil,
  3. plus 1 tablespoon extra
  4. 2 teaspoons very finely sliced ginger
  5. ½ red capsicum (pepper), cut into
  6. thin strips
  7. 12 snowpeas (mangetout), cut
  8. diagonally into thin strips
  9. 4 green onions, cut diagonally into
  10. thin strips
  12. 1 teaspoon coriander seeds
  13. ½ teaspoon chilli flakes
  14. 1 teaspoon sweet paprika
  15. ½ teaspoon ground white pepper
  16. ¹⁄8 teaspoon ground star anise
  17. 2 cloves garlic, crushed
  18. 1 teaspoon grated ginger
  19. 1 teaspoon lemon juice
  20. 1 teaspoon soy sauce
  21. Seasoned rice
  22. 1½ cups (300g) jasmine
  23. or long-grain rice
  24. 2 whole star anise
  25. 2 teaspoons soy sauce
  1. To make the marinade, dry-roast the coriander seeds and chilli flakes until aromatic, then grind roughly in a pestle and mortar.
  2. Mix with the remaining marinade ingredients. Add the kangaroo fillets and turn to coat, then set aside for 30 minutes to steep.
  3. Meanwhile, place the rice ingredients and 1½ cups water in a medium saucepan over high heat and bring to the boil. Immediately reduce the heat to very low, then cover and cook for 15 minutes until tender.
  4. Heat the peanut oil in a frying pan over high heat and cook the kangaroo for 1 minute, turning to seal all sides. Reduce the heat to medium. Cover and cook for a further 4 minutes, then remove from the heat and allow to rest.
  5. Heat the extra oil in a wok over high heat, add the vegetables and stir-fry until just tender. Remove from the heat.
  6. Cut the kangaroo fillets diagonally into thin slices. Divide the rice among four warmed plates, arrange the meat slices on the rice, then tumble the vegetables over the top. Serve immediately.
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