Australian Chargrilled Kangaroo
253kcal
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
Method
- 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.
Nutrition
Serving1servingCalories253kcalCarbohydrates11gProtein33gFat8gSaturated Fat2gCholesterol87mgSodium182mgPotassium597mgFiber2gSugar9g