Kangaroo Pasta
Elevate your pasta night with the exotic and delicious flavors of Kangaroo Pasta! This unique recipe combines tender, seared kangaroo loin with a rich, aromatic tomato and red wine sauce, creating a bold and hearty dish that’s perfect for adventurous eaters. Infused with fresh rosemary, garlic, and oregano, the sauce pairs beautifully with al dente pasta, creating a harmonious blend of savory and herbaceous notes. Finished with a sprinkle of grated parmesan and a touch of fresh parsley, this dish is a feast for the senses. Ready in just 45 minutes, this easy yet impressive recipe is ideal for a gourmet dinner that adds an exotic twist to your table. Perfect for foodies searching for unique pasta recipes or kangaroo meat ideas, Kangaroo Pasta is sure to be a memorable addition to your culinary repertoire!
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Recipe Information
Ingredients
- 300 grams kangaroo loin
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 teaspoon, finely chopped fresh rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 300 grams pasta (e.g., fettuccine or spaghetti)
- 50 grams, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Trim any excess sinew from the kangaroo loin and cut it into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the kangaroo meat and sear it for 2-3 minutes on each side until browned. Remove the meat from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and cook for another minute until fragrant.
Pour in the red wine and stir, scraping any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3-4 minutes.
Add the crushed tomatoes, tomato paste, rosemary, oregano, salt, and black pepper to the skillet. Stir everything together and bring the sauce to a simmer.
Return the seared kangaroo meat to the skillet. Cover and let the sauce simmer on low heat for 20 minutes, stirring occasionally.
While the sauce is simmering, bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Once the kangaroo meat is tender and the sauce has thickened, toss the cooked pasta into the skillet with the sauce. Mix everything together, ensuring the pasta is evenly coated.
Serve immediately, garnished with grated parmesan cheese and chopped parsley.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3391 mg | 147% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 31.7 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3510 mg | 75% | |
*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.
