This sizzling kangaroo recipe is a great introduction to cooking bushtucker. The marinated meat creates delicious and subtle gamey flavours.
- 500 g kangaroo fillet
- ½ cup of Chinese rice wine
- ¼ cup of soy sauce
- 2 cloves chopped garlic
- 1 tbsp chopped ginger
- 1 tbsp brown sugar
- Green salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: overnight
- Add all ingredients to a bowl and marinate the meat overnight.
- Chargrill and slice to serve with a side of green salad.