Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio

Kangaroo is a popular and ecologically responsible option in Australia since it is a lean and tasty game meat. This chargrilled Kangaroo recipe with beetroot radicchio complements the gamey flavor of chargrilled kangaroo and provide a new dimension to the dish with their earthy tones and bitter texture. If you want to amaze your visitors and widen your culinary horizons, try your hand at preparing some real Australian chargrilled kangaroo with beetroot radicchio, and we’ll show you how in this article.

Kangaroo loin fillets, which are lean and delicate, are ideal this Australian chargrilled Kangaroo recipe with beetroot radicchio. Remove any visible fat and sinew from the fillets. The next step is to gently cover the kangaroo fillets in oil and season them with salt and freshly ground black pepper to guarantee an equal browning throughout the cooking process.

Beetroots may be given a robust, earthy taste by marinating them in a sauce made from components like balsamic vinegar, chopped garlic, and a variety of herbs. Beets should be peeled and cut into thin rounds or wedges before being marinated. The beetroot needs at least an hour or two in the marinade in the fridge to really absorb all of the delicious flavors.

Prepare your grill for medium-high heat, wiping it down and oiling the grates to reduce the chance of food sticking. If you don’t have access to an outside grill, you may use use a grill pan on the stovetop.

Take the beets out of the marinade and set them somewhere to drain. To grill the beetroot wedges to a tender and slightly charred consistency, allow them to cook for around 3 to 4 minutes each side.

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When the beets are nearly done, throw the kangaroo fillets on the grill with some seasoning. Overcooking kangaroo may make it harsh and dry, so it’s best when served rare to medium. Cook the fillets on a hot grill for 3–4 minutes each side, or until an instant-read thermometer registers 130–135°F (54–57°C) for medium-rare.

After the kangaroo fillets are cooked to your liking, remove them from the heat and set them aside to rest for a few minutes before serving. Meat with redistributed fluids is more soft and tasty after a resting period.

Slice the radicchio into wedges, drizzle with oil, season with salt and freshly crushed black pepper, and set aside while the kangaroo rests. Chargrill the radicchio wedges for a few minutes, or until they soften slightly and take on a smoky flavor.

Serving suggestions for the Australian chargrilled Kangaroo recipe with beetroot radicchio include plating the chargrilled beetroot and radicchio in individual servings or on a large serving tray. The kangaroo fillets should be rested before being sliced thinly and served on the beetroot and radicchio. Garnish with fresh herbs for a burst of color and taste, then drizzle with the kangaroo’s accumulated juices or a dressing of your choice.

This comprehensive tutorial will equip you to make this Australian chargrilled Kangaroo recipe with beetroot radicchio for a memorable dinner party.

The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below

3 Reasons People Love the Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio

1. Unique and Exotic Flavor: The Australian Chargrilled Kangaroo Recipe with beetroot radicchio is an exotic dish that offers a unique and unforgettable taste. Kangaroo meat has a distinct flavor that is different from other meats such as beef, chicken, or pork. It is lean and has a gamey flavor that pairs perfectly with the sweetness of beetroot and the bitterness of radicchio. The combination of these flavors is what makes this dish stand out and has made it a popular choice among food enthusiasts.

2. Nutritious and Healthy: Kangaroo meat is a great source of high-quality protein, iron, and zinc, making it a nutritious choice for those looking to maintain a healthy and balanced diet. It is also a lean meat, which means it contains less fat than other meats, making it an ideal option for those who are watching their calorie intake. Additionally, the use of beetroot and radicchio in this recipe adds an extra dose of vitamins and minerals to the dish, making it a wholesome and healthy meal.

3. Sustainable and Environmentally Friendly: Kangaroo meat is a sustainable and environmentally friendly choice for meat lovers. Kangaroos are native to Australia and are not farmed, which means they are free-range animals that live in the wild. This makes their meat a more sustainable option compared to farmed animals, as they require fewer resources to raise. Additionally, kangaroo meat has a lower carbon footprint compared to other meats, making it a more environmentally friendly choice.

How To Make Our Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio

Ingredients (8 Servings)

2 pounds kangaroo fillets
1 tablespoon olive oil
Salt and pepper to taste
4 medium-sized beetroots, peeled and sliced
1 head of radicchio, sliced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil

Instructions

1. Preheat the grill or a grill pan over medium-high heat.

2. Rub the kangaroo fillets with olive oil and season them with salt and pepper.

3. Grill the kangaroo fillets for about 4-5 minutes per side for medium-rare, or until the desired doneness is achieved.

4. While the kangaroo is grilling, prepare the beetroot and radicchio salad. In a mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and extra virgin olive oil to make the dressing.

5. Add the sliced beetroot and radicchio to the mixing bowl with the dressing and toss well.

6. Once the kangaroo fillets are done, remove them from the grill and let them rest for a few minutes before slicing them thinly.

7. Serve the kangaroo fillets with the beetroot and radicchio salad on the side.

Nutritional Information For the Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio

Calories: 253
Carbohydrates: 11g
Protein: 33g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 87mg
Sodium: 182mg
Potassium: 597mg
Fiber: 2g
Sugar: 9g

Prep Time: 20 minutes

Cooking Time: 10 minutes

Pots, Pans, and Cooking Equipment Needed for the Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio

Grill or grill pan
Mixing bowl
Whisk
Chef’s knife
Cutting board
Peeler

Best Way to Store Leftovers From the Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio

The best way to store leftovers for the Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio is to keep them in an airtight container in the refrigerator. The leftover kangaroo fillets and beetroot and radicchio salad can be stored separately or together for up to 3 days.

Substitutions For the Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio

Kangaroo fillets can be substituted with venison, bison, or beef fillets.
Beetroot can be substituted with sweet potatoes, carrots, or parsnips.
Radicchio can be substituted with arugula, endive, or spinach.

Substitutions For the Vegetarian Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio

To make a vegetarian version of the Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio, you can substitute the kangaroo fillets with grilled portobello mushrooms. You can also add grilled tofu or tempeh for additional protein.

Tips and Tricks For Easier Creation

Make sure to let the kangaroo fillets rest for a few minutes before slicing them thinly.
Use a mandoline or a food processor to slice the beetroot thinly and evenly.
Make the dressing for the beetroot and radicchio salad ahead of time to save time.
You can also grill the beetroot and radicchio for a few minutes for a smoky flavor.

Side Dishes and Desserts For the Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio

Roasted potatoes
Grilled asparagus
Steamed green beans
Roasted carrots
Creamy polenta

How To Serve the Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio

To serve the Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio, place a few slices of the grilled kangaroo fillets on a plate and spoon some of the beetroot and radicchio salad on the side. Garnish with fresh herbs such as parsley or chives, and serve with your favorite side dish.

FAQs About the Australian Chargrilled Kangaroo Recipe with Beetroot Radicchio

Where can I find kangaroo meat?
Kangaroo meat can be found in specialty meat markets, some grocery stores, or online. It is important to ensure that the meat is sourced from a reputable and sustainable supplier.

Can I marinate the kangaroo fillets before grilling?
Yes, you can marinate the kangaroo fillets before grilling them to enhance the flavor. A simple marinade of olive oil, garlic, and herbs would work well with this dish.

Can I substitute the beetroot with canned beets?
While fresh beetroot is recommended for this recipe, canned beets can be used as a substitute if fresh ones are not available. Just be sure to drain them well before slicing and using them in the salad.

Can I use a different type of vinegar for the dressing?
Yes, you can use a different type of vinegar such as red wine vinegar or apple cider vinegar. Just keep in mind that the flavor of the dressing will be slightly different.

Can I freeze the leftovers from the Australian chargrilled Kangaroo recipe?
While it is possible to freeze the kangaroo fillets and beetroot and radicchio salad, it is not recommended as the texture and flavor may change after freezing and thawing. It is best to consume the leftovers within a few days of making the dish.

Final Thoughts

I’m always looking for new and interesting things to eat. The recipe for Australian chargrilled Kangaroo recipe with beetroot radicchio caught my eye, and I was excited to try it. I have to say that I was not let down.

The unique taste of the kangaroo meat went well with the sweetness of the beetroot and the bitterness of the radicchio, making for a dish that will be remembered for a long time. The easy-to-follow recipe and simple ingredients made it even more fun to make the dish.

I was also impressed by how good for you this dish was. Kangaroo meat is lean and healthy for people who like to eat meat, and the beetroot and radicchio add more vitamins and minerals to the dish. Also, I like it when ingredients are grown in a way that is good for the environment.

I also like that this Australian chargrilled Kangaroo recipe with beetroot radicchio can be used in many different ways. Even though the recipe calls for kangaroo fillets, you can easily use beef or deer instead. The beetroot and radicchio salad goes well with any main dish.

Overall, the Australian chargrilled Kangaroo recipe with beetroot radicchio is a unique, tasty, and easy-to-make dish that is full of healthy ingredients. It’s a great example of how simple ingredients can be put together to make something really special. I really think you should try this recipe and taste the flavors of Australia for yourself.

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