Australian Chargrilled Kangaroo
The gamey flavor of chargrilled kangaroo mixes with the earthy tones and bitter texture of beetroot radicchio.
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Servings: 8 people
Calories: 253 kcal
Equipment
- Grill or grill pan
- Mixing bowl
- whisk
- Chef's knife and Cutting board
- Peeler
Ingredients
- 2 lbs. kangaroo fillets
- 1 tbsp. olive oil
- Salt and pepper to taste
- 4 medium-sized beetroots, peeled and sliced
- 1 head of radicchio, sliced
- 2 tbsp. balsamic vinegar
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1/4 cup extra virgin olive oil
Instructions
- Preheat the grill or a grill pan over medium-high heat.
- Rub the kangaroo fillets with olive oil and season them with salt and pepper.
- Grill the kangaroo fillets for about 4-5 minutes per side for medium-rare, or until the desired doneness is achieved.
- 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.
- Add the sliced beetroot and radicchio to the mixing bowl with the dressing and toss well.
- Once the kangaroo fillets are done, remove them from the grill and let them rest for a few minutes before slicing them thinly.
- Serve the kangaroo fillets with the beetroot and radicchio salad on the side.
Notes
Tips and Tricks
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.Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 11g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 182mg | Potassium: 597mg | Fiber: 2g | Sugar: 9g
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