SEARED KANGAROO SALAD
Kangaroos are plentiful in the Goldfields region of Western Australia, and the taste of fresh roo
is delicious. When I'm out in the desert collecting camels, we usually just barbecue kangaroo on
a fire, but this salad is my favourite - the fresh flavour of the vegies combined with the earthy
taste of barbecue seasoning makes this dish the way to go. I personally like to use Jamie Oliver's
barbecue seasoning - I always keep a jar of it in the car - but you can use whatever barbecue
seasoning you prefer.
Dan Roissetter, Kalgoorlie, Western Australia
500 g kangaroo fillet
2 tablespoons soy sauce
1/2 tablespoon barbecue seasoning of your choice
1 tablespoon extra-virgin olive oil, plus extra,
1 cup baby spinach leaves
4 roma tomatoes, halved
1/2 red capsicum, thinly sliced
1/2 onion, thinly sliced
1 garlic clove, finely chopped
pinch of salt
pinch of pepper
1/2 cup crumbled feta cheese
1/4 cup finely chopped parsley, to serve
Preheat the oven to 220°C. Line a baking tray with baking
Rub the kangaroo with the soy sauce and barbecue
seasoning. Heat the oil in a large non-stick frying pan over
medium-high heat and sear the kangaroo, browning the
meat on all sides.
Transfer the kangaroo to the baking tray and cook in the
preheated oven for 12 minutes. Remove from the oven
and rest the meat for 20 minutes. Slice thinly.
Place the baby spinach, tomato, capsicum, onion and garlic
in a large bowl. Season with the salt and pepper, and toss
well to combine.
Place the salad on 4 plates, crumble over the feta and top
with the kangaroo slices. Scatter over the parsley and
drizzle with olive oil to serve.