Seared pepperberry kangaroo with couscous salad

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.

Credit: Tropical Gourmet

• serves

  8

• prep

  25 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2  150g (approx.) kangaroo fillets (see Note)
• Olive oil
• Salt
• 2 tbsp pepperberry, ground
• Dressing
• 2 tsp honey
• Zest and juice of ½ an orange
• Juice of ½ a lime
• 1 tbsp extra virgin olive oil
• Pinch salt

Salad

• 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

Instructions

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.

Note

• Bring the meat to room temperature before cooking.

Cook's Notes

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.