Kangaroo Fillet
Savor the rich flavors of Australia with this perfectly cooked Kangaroo Fillet recipe, a tender and lean alternative to traditional red meats. Marinated with olive oil and seasoned simply with salt and black pepper, these fillets are quickly seared to juicy perfection on a hot grill, ensuring a delightful medium-rare finish. What makes this dish truly shine is the luscious garlic herb butter, featuring a zesty blend of fresh parsley, rosemary, lemon zest, and a whisper of lemon juice, which melts over the warm meat, creating an irresistible sauce. Ready in just 25 minutes, this impressive yet easy-to-make dish pairs beautifully with mashed potatoes, roasted vegetables, or a vibrant green salad, making it ideal for a gourmet weeknight dinner or a showstopping centerpiece for entertaining. Perfect for those seeking unique, protein-rich, and flavorful meals, this recipe celebrates the natural tenderness and distinct taste of kangaroo meat.
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Recipe Information
Ingredients
- 4 pieces (about 150g each) kangaroo fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cloves (minced) garlic cloves
- 100 grams unsalted butter
- 2 tablespoons (finely chopped) fresh parsley
- 1 teaspoon (finely chopped) fresh rosemary
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
Instructions
Remove the kangaroo fillets from the fridge and allow them to come to room temperature for 10-15 minutes before cooking.
Rub the fillets with olive oil, then season generously with salt and black pepper on both sides.
Heat a grill pan or barbecue over high heat until it is very hot.
Place the fillets on the hot grill and cook for 2-3 minutes on each side for medium-rare, or adjust the timing to your preferred doneness level. Avoid overcooking as kangaroo meat can become tough if cooked too long.
While the fillets are cooking, prepare the garlic herb butter by mixing the minced garlic, unsalted butter, parsley, rosemary, lemon zest, and lemon juice in a small bowl until well combined.
Once the fillets are cooked, remove them from the grill and rest for 5 minutes. This allows the juices to redistribute and ensures tender meat.
Slice the fillets if desired and top with a dollop of garlic herb butter. The heat from the meat will melt the butter, creating a delicious sauce.
Serve immediately with your choice of side dishes, such as mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.2 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2203 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
