Kangaroo is a great source of protein and a good low-fat red meat to include as part of a healthy diet. It’s also a very affordable option when pennies are tight.
Rubbed with a bright blend of orange zest, cumin, olive oil, salt and pepper and seared ever-so-quickly in a hot pan, the fillets caramalise and develop a beautiful crust whilst retaining all their juicy goodness inside. I serve the fillets on a bed of what I like to call my ‘Spring Couscous’, which is made entirely of vegetables and tossed with lots of herbs, a dash of rose water, preserved lemon and capers.
Bursting with all the fresh flavours of spring, this light and grain-free dish is a sure-fire crowd-pleaser.
2 medium sized kangaroo fillets, halved
Freshly ground black pepper
½ head of cauliflower
½ red onion, diced
1 cup small cherry tomatoes, halved
½ cup fresh basil leaves, roughly chopped
½ cup fresh mint leaves, roughly chopped
½ cup fresh flat leaf parsley, roughly chopped
½ tbsp orange zest
½ tbsp rose water
1 tbsp baby capers
1 tbsp preserved lemon rind, finely diced
½ tsp ground cumin
Sea salt and pepper
Extra virgin olive oil
Toasted sesame seeds
For the couscous, cut the cauliflower into small chunks and remove the stalks. Pop the cut pieces into a food processor and pulse until it resembles small grains of couscous. Transfer to a mixing bowl and set aside.
Heat a little drizzle of olive oil in a saucepan over medium heat. Add the onions and sauté until softened (1-2 minutes).
Add the tomatoes and cook for 5 or so minutes. Remove the saucepan from the heat and let mixture cool slightly.
Add onions and tomato to the cauliflower couscous. Add in herbs, orange zest, capers, preserved lemon pieces, rose water, cumin, salt and pepper. Toss gently to combine. Set aside.
For the kangaroo, drizzle a little olive oil over each piece of roo and rub to coat. Sprinkle with salt, freshly ground black pepper, a pinch of cumin and some grated orange zest.
Heat a non-stick pan to medium-high heat. Add the kangaroo pieces and let cook for approx. 3 minutes on each side.
Remove from heat and allow to rest on a board for 5 or so minutes.
While the meat is resting, divide the couscous between serving plates. Place a piece or two of kangaroo on top of the bed of couscous. Drizzle with some extra virgin olive oil, a sprinkling of toasted sesame seeds, and some good quality beetroot relish.