Rainforest kangaroo Salad
Simon Shimbel Mossman Gorge Centre
200g Kangaroo fillet Pinch sea salt Pinch cracked black pepper 2 crushed g a r l i c cloves Thyme leaves 2 cups red wine Salad: 1/4 carrot 1 Capsicum Celery, onion Bowl of mixed greens Dressing: Cup Balsamic vinegar 1/4 cup extra virgin olive oil 1/4 seeded mustard Tsp Chpd coriander Crushed macadamias Put kangaroo in a bowl, add garlic, thyme leaves stripped from stalk, sea salt, pepper and red wine. Marinade in liquid for two hours minimum . and then seal in a hot pan for two minutes either side, place in the oven at 170 degrees for 12-15 minutes until cooked medium rare. Remove and allow to rest. Julienne carrot, capsicum, onion, celery and toss through greens, adding cherry tomatoes. Add dressing, macadamias, thinly slice kangaroo fillet and place over salad.