Grilled Kangaroo with Wild Mushroom Glaze
As seen at Adelaide Central Markets Cooking demonstration
2 Kangaroo fillets
Marinade
Fresh Rosemary
1 Fresh Chili
Salt And Pepper
Olive Oil to marinate
Mushroom Glaze
300g mixed wild mushrooms Sliced
1tbl spoon Dijon
mustard
1 Onion fine diced
Maggi Gravy powder
300ml water or stock
Method
- Marinate
kangaroo over night or at least 3 hours before cooking.
- Place
a heavy based pan on the heat and get it smoking.
- Add
a dash of olive oil in the pan and place the kangaroo in the pan and seal
all sides.
- After
the kangaroo has sealed, place a lid on the on the pan and take off the
heat.
- Pace
another pan on the heat and add the mushroom and onions and fry off.
- Once
fried off add the Dijon
mustard.
- Mix
gravy powder with water or stock and add to the mushrooms and cook off
until thick adjust the consistency with water and stock.
- Steam
some Bok Choy and place on the plate.
- Slice
the kangaroo it should be medium rare to medium and place across the bok
Choy, now drizzle the mushroom sauce over the top serve with a strong glass
of red wine.
Serves 2