Grilled kangaroo fillet with fire-roasted vegetables
Swap Sunday lamb for ’roo meat and root vegies roasted over coals and flavoured with bush-tucker salt and spice.
Preparation time 10 mins Cooking time 1 hour Serves 4
600g of kangaroo fillets Sea-salt flakes and freshly
ground black pepper
2 tsp dried saltbush
(see Cook’s tips)
2 tsp sandalwood seeds,
cracked (see Cook’s tips) 2 Tbsp desert-lime-infused
extra virgin olive oil
12 small potatoes
8 small onions
2 garlic bulbs
4 carrots, peeled and chopped
STEP 1 Use a sharp knife to score kangaroo fillets lightly, then season generously. Rub with saltbush, sandalwood seeds and half the infused olive oil. Set aside for 5 minutes. STEP 2 Wrap potatoes, onions, garlic and carrots in 3 layers of foil with remaining infused oil, then season. Cook over coals for 1 hour, until tender (see Cook’s tips for oven method). Thread kangaroo fillets onto 2 skewers each and arrange over coals. Cook for 6-8 minutes, turning, until medium. Set aside to rest for 3 minutes. Carve kangaroo and serve with roasted vegetables.