This is a quick, tasty and easy recipe especially if you’re unfamiliar with kangaroo meat. Starving after a busy day Christmas shopping one night, I headed to safeway to pick up a few things for dinner. Strapped for cash (as always!), I picked up some kangaroo meat – high in protein, low in fat, and easy on the wallet, I’m not sure why people don’t eat more of it. Sure, it can be quite dry when not cooked in the right way, but just be sure to keep it on the rare side.
I love kangaroo with beetroot – their sweetness just brings out the sweetness of the meat. I sometimes add olives to this salad if I have them on hand as I find their saltiness works really well too. Here I have also added some zucchini to this salad because I had some in the fridge at the time (funny you can’t see any in the photo!). I always try to get in some vege wherever I can and this is a good example.
I know in my recipe I say to use sour cream and horseradish for the dressing, but as I only had tatziki, that’s what I used. The sour cream dressing would have worked better though…
400g kangaroo steaks, about 2cm thick
1 tbsp dry thyme
3 tbsp olive oil
squeeze of lemon juice
salt and pepper
1 zucchini, sliced into 5mm slices
2 large handfuls spinach leaves
1/4 red onion, sliced
1 cup whole baby beetroots, quartered
1/4 cup sour cream
1 tbsp horseradish
- Rub the kangaroo meat with the thyme, olive oil and lemon and season well. Set aside to marinade for a few hours (if possible, but not essential. Marinating the meat, however, will make it more tender).
- Heat a non-stick* frying pan over high heat and fry zucchini for 1 minute either side until soft. Remove from pan and set aside to cool.
- Add kangaroo to hot pan and cook for 4 minutes either side for medium-rare. Allow to rest while you make the salad
- In a bowl, mix together spinach, onion, beetroot and zucchini.
- Slice kangaroo meat and add to the salad mix. Give it a good mix and transfer to a serving plate.
- Combine sour cream and horseradish and season with salt and pepper. Drizzle over salad before serving.
*If your pan is not non-stick, add a little oil before you fry the zucchini. As the kangaroo has been marinating in oil, you shouldn’t need to add any more.