CHILLI & ROSEMARY KANGAROO



Ingredients

  • 500g kangaroo fillets

  • Fresh sprigs of rosemary

  • 5 chilies fresh

  • Salt and pepper

  • 150ml olive oil

Method

Marinate kangaroo with the chili, rosemary and olive oil and season well with salt and pepper and leave over night.

Heat a heavy based pan on high, drizzle a little olive oil and seal the kangaroo fillets. Place the fillets onto a tray and place into a pre heated oven at 200c for ten minuets.

Take out of the oven and let the kangaroo rest for further 5 minutes

Slice the kangaroo and serve with roasted root vegetables, roasted with fresh rosemary.

Cooking TIme

8 hours


Preparation time

10mins


Marinating time

up to 24 hours


Easy serves 4

Chefs tip bruise the chilies and the rosemary in a mortal and pestle to extract fuller flavor to the kangaroo.

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RETAIL ADDRESS

 

Stall 55, Adelaide Central Market 44-60 Gouger Street Adelaide 

SA 5000

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