I normally cook Kangaroo quite simply, some times with nothing other than coconut oil, salt and pepper. I've done these fillets with garlic and rosemary for a twist on those classic Sunday roast flavours that is quick enough for a weeknight and with the low fat/high iron content of kangaroo, just that little bit healthy :) Such a quick and simple meal.
Serves 2
Ingredients:
2 x 150g kangaroo fillets
2 garlic cloves, crushed
1 sprig rosemary, finely chopped
1 tbs virgin coconut oil
salt and pepper
Preheat oven to 220 celsius fan forced. Line a tray with baking paper.
Combine the garlic, rosemary, salt, pepper and coconut oil in a small bowl. Place kangaroo fillets in a small zip lock bag and add garlic mixture to bag and seal. Massage mixture into fillets and leave for 10-15 minutes to marinate.
Heat a small frypan on medium heat and cook fillets for 1 minute each side to seal. Once sealed, place on baking tray and bake for 4 minutes. Once cooked, remove from oven, cover with al-foil and let rest for 5 minutes then serve.