GRILLED KANGAROO FILLET WITH FIRE-ROASTED VEGETABLES
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 (from online
or specialty food stores)
2 tsp sandalwood seeds, cracked (from online or specialty food stores)
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 (or oven-bake at 200°C for 1-1½ hours, turning halfway through). 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.