Ingredient 35 - Kangaroo

Kangaroo is the renowned marsupial icon of Australia, which was first legalized for human consumption in the country in 1980 in South Australia. The kangaroo meat industry now exports to 55 countries, with meat only originating from free-range animals only.

Kangaroo meat popularity has soared recently, due to its ‘lean red meat’ appeal. Statistics today state approximately 15% of Australians will eat kangaroo meat at least four times a year.

The meat is extremely low in fat, with levels typically between 1-2%, and contains very high levels of protein and iron. Thus great care must be taken when cooking kangaroo due to its susceptibility to be overcooked and become dry and tasteless. Ideally the meat should be marinated for at least 20minutes prior to cooking and be served medium-rare

If not ‘game’ enough, any meat would suffice for this delicious salad!

Kangaroo Summer Salad with Honey Mustard Dressing

Serves 4

4 kangaroo fillets

4 sprigs mint

1 tsp minced garlic

2 tbsp olive oil

½ butternut pumpkin

3 large beetroot

1 tin cooked chickpeas

150g reduced fat feta cheese

small handful baby spinach

4 sprigs mint

Dressing:

1 tbsp chopped mint

1 tbsp wholegrain mustard

1 tbsp honey

½ tsp minced garlic

2 tbsp good quality light olive oil

salt, pepper

• Preheat oven to 175°.
• Remove skins of beetroot and pumpkin. Chop vegetables into small cubes – about 2x2cm. Place on baking tray and drizzle with olive oil. Roast in oven for 30min or until just tender.
• Remove mint leaves off the sprigs. Place kangaroo fillets in shallow dish and using your hands rub them well in the mint leaves, olive oil and garlic. Season with salt and pepper and place the dish in the fridge for 30min to marinate.
• Heat a frypan over medium-high heat, or alternately a barbeque. Panfry the fillets 3min each side, sealing each side, until medium rare. Let the fillets rest for 10min before slicing thinly.
• Rinse and drain the chickpeas well. Stir the chickpeas through the roasted vegetables, coating them well with olive oil and roasting juices.
• Finely slice the baby spinach leaves and mint leaves.
• To make the dressing place dressing ingredients in small bowl, whisk together until combined and then heat for 30sec in microwave until dressing is warm and bubbling.
• To arrange the salad mix gently together the roasted vegetables and leaves, layer with sliced kangaroo fillet and crumb the feta on top. Drizzle with dressing and gently toss to combine.