Summer
recipe
1 tbsp olive oil
500g kangaroo fillets or steak, remove from fridge at least 30 minutes before cooking
Salt and pepper
Coleslaw, to serve
Baked potatoes in foil, to serve
Sour cream, to serve
BBQ Sauce
100ml tomato sauce
1 tsp hot English mustard
2 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
2 tbsp maple syrup
For the BBQ sauce combine the ingredients together.
Heat oil in a pan over a medium to high heat. Season the kangaroo and fry for 2 – 3 minutes on each side. Pour in the sauce and cook for a further 5 minutes over a medium heat, basting the meat with the sauce until the sauce becomes thick and glossy.
Remove meat and rest for 3 – 4 minutes before slicing.
Serve kangaroo with lashing of sauce, baked potatoes with sour cream and coleslaw.
Recipe by Justine Schofield from Everyday Gourmet.