• sandrabrandalise

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.


Enjoy



RECIPE

Serves 2


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




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