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How to cook the perfect kangaroo fillet

Posted: 12 May 2015

TOP Kangaroo fillet cooking tips for beginners:

Kangaroos are active and graze on natural foliage. This produces a lean, high-quality game meat containing very little fat. Therefore, when cooking kangaroo, you need to be careful not to overcook it, as there is so little fat in the meat, it can dry out if overcooked.

 

Here are our top tips for cooking the perfect kangaroo fillet:

1. MARINATE – marinate kangaroo prior to cooking. Whether you have time to marinate it overnight or even 20 minutes before cooking, it not only helps to flavour the meat but it also helps keep it tender in the cooking process. Use olive oil or oil of your choice as the base and add cracked black pepper, garlic, fresh herbs.

2. PREPARE – Remove the kangaroo fillet from the fridge at least 20 minutes before cooking, so its not super cold when it hits the pan.

3. SEAR – Make sure you pan is hot. Sear the fillet on all sides, so it browns on the outside and seals in all the juices. Around 2 minutes each side should do the trick.

4. OVEN – Preheat your oven to 200c. Once browned, remove the fillet form the pan and transfer to the oven, cook for around 7-8 minutes.
TIP: For smaller pieces reduce oven time by 1 or 2 minutes, for bigger pieces add a couple minutes to the cooking time.

5. REST – Remove from oven and wrap in foil. Allow it to rest for 10 minutes. This step is crucial and will give you a tender, medium rare finish.

6. ENJOY – Slice and enjoy with your choice of sides. Eg. Sweet potato mash and steamed greens, roasted vegetables and couscous or toss the slices through your favourite salad for a warm kangaroo salad.

 

*NOTE: cooking times may vary depending on size and thickness of cut and type of stove/oven used.

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