KANGAROO, BEETROOT & FETA SALAD
Updated: Sep 11, 2021
COOKBOOK: The No Excuses Cookbook - Michelle Bridges
There are also many good and bad things about kangaroo meat! Back in 2016 the government was urging us to move away from beef and eat kangaroo meat. There were 45 million kangaroos which doubled our human population in Australia. The problem with this meat is that it carries a lot of parasitic worms. Most of the meat is not edible and therefore disposed of.
For me this meat is tasteless. It requires to be cooked medium-rare otherwise it’s too tough to eat and it needs the likes of beetroot and feta to give it some flavour. Medium-rare kangaroo steak is just pink/red and lacks the flavoursome juices that a good steak has.
150g mixed Salad lettuce, washed
460g baby beetroot, peeled, drained & halved
60g feta, crumbed
2 tablespoons olive oil , plus 1 extra for frying
400g kangaroo fillet
Salt & pepper
1 tablespoon white wine vinegar
Season the kangaroo fillets with salt and pepper and 2 tablespoons of olive oil. Combine well. Allow it to stand for 10mins. Add the 1 tablespoon of olive oil in the frying pan. Fry the fillets for approx 3-4mins on each side. Remove from the frying pan and allow them to stand for 5mins before slicing thinly . Place the kangaroo over the salad, sprinkle with a little extra salt and pepper and white wine vinegar
It’s ready to serve