A fillet of kangaroo with a lemon, coriander & black pepper spiked sauce
Method
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Heat a little oil in a heavy-bottomed pan and gently sauté the garlic and onion until tender, regularly stirring.
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Add the cinnamon, cumin seeds, pepper and paprika. Mix well and briefly cook to toast the spices.
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Then add 1¼ litres stock with a good pinch of salt. Stir and gently cook for about 30 mins until reduced quite heavily.
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Add the lemon juice and coriander. Stir, briefly cook and taste for seasoning.
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Sprinkle the kangaroo with a little salt, spray with oil and sear on a lightly oiled, preheated ridged grill (or BBQ) until medium-rare at most. Remove and set aside to rest for a few minutes, before slicing on the diagonal.
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Arrange the kangaroo on individual plates, spoon plenty of sauce over the top and serve with sweet potato mash, couscous or rice on the side.
Ingredients
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olive oil
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3 garlic cloves, crushed
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1 medium onion, finely chopped
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2 cinnamon sticks
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1½ tspn cumin seeds
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1½ tspn coarsely ground black pepper
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1 heaped tspn smoked (or plain) paprika
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1½ litres chicken stock
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sea salt
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juice of 1-1½ lemons
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3 tbsp chopped fresh coriander
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4-6 kangaroo fillets, trimmed of all fat & sinew
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olive oil spray
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.