If you haven’t cooked with kangaroo before, I urge you to give it a go. These fillets are really lean and tender, so they only need a few minutes in the pan.
- 2 150g (approx.) kangaroo fillets (see Note)
- Olive oil
- 2 tbsp pepperberry, ground
- 2 tsp honey
- Zest and juice of ½ an orange
- Juice of ½ a lime
- 1 tbsp extra virgin olive oil
- Pinch salt
- 1 orange, peeled and segmented
- 2 tbsp pinenuts, toasted
- ½ cup couscous, cooked and cooled to room temperature
- 1 tbsp sultanas
- Handful fresh mint leaves, torn
- Handful parsley, torn
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.
Add all of the dressing ingredients to a jar with a lid and shake well to combine. Set aside.
Drizzle meat with a little olive oil and sprinkle over some salt, then rub in well. Heat a frypan over high heat and sear the fillets for about 2 minutes on each side, then remove from the heat and allow to rest while you prepare the salad.
Place all of the salad ingredients into a bowl and pour over half of the dressing. Stir to combine. Arrange onto a serving plate.
Sprinkle the pepperberry into a large plate and roll the kangaroo fillets in it to create a kind of crust. Slice them into thick medallions and serve atop the couscous salad with some more of the dressing drizzled over the top.
• Bring the meat to room temperature before cooking.