In Australia, kangaroos are not domesticated for farming but instead range freely on grazing land before being harvested for their meat. The finer cuts fillet, loin, rump can be prepared as steaks. They are deep ruby red with an intense gamey flavour, not dissimilar to venison. Sliced into medallions and simply pan-fried in foaming butter, these kangaroo medallions were worthy of a dinner party. I served them with thrice-cooked chips and a tangy tarragon and mustard sauce.
2 kangaroo fillets, each weighing approx. 200g
75g unsalted butter
Salt and freshly ground black pepper
For the tarragon and mustard sauce
Small handful tarragon leaves
1 tbsp Dijon mustard
2 egg yolks
4-5 tbsp olive oil
Juice of half lemon
1. Slice the kangaroo fillets into medallions, approx. 2.5 cm thick. Press down with the heel of your hand to flatten.
2. Heat the butter in a large frying pan and when foaming, cook the medallions for approx. 2 mins each side. Transfer to a warm plate.
3. To make the sauce, put all the ingredients into a food processor and whiz until smooth.
4. Serve the kangaroo medallions with a dollop of sauce, thrice-cooked chips and steamed bok choy.
¢ Thanks to Alternative Meats, who supplied me with the kangaroo fillets for review purposes. This recipe is modified from The Exotic Meat Cookbook by Jeanette Edgar and Rachel Godwin.