Kangaroo is a highly nutritious lean meat which has an excellent protein and fat ratio. Here's a recipe for a tasty dinner that's easily multiplied up for serving the family.
There is very little visible fat in Kangaroo meat and it's also rich in zinc and iron. It's also important to know that Kangaroo meat is possibly one of the best meats for the environment due to the low carbon emission when compared to beef and is typically only sourced in Australia from sustainable populations making it a excellent ethical choice too.
This is a great recipe created by head chef, Steve @ Zyka's Kitchen in Cleveland, QLD for our practitioner implementation training day lunch. Remember all the weights need to be according to your Metabolic Balance plan.
Ingredients - serves 1
What to do
For the Kangaroo fillet
Season fillet salt and pepper; crush 1 clove garlic; paste over filet; liberally chopped thyme - either chopped leaves or stem; sprinkle over fillets so generous on each side; Marinade for a 4 hours in fridge; bring out of fridge 30 mins before cooking to allow meat to come to room temp; On hot grill sear for 40 secs-1 min each side; put onto cooling rack to early to rest for few minutes; Carve into slices
For the broccoli dust
Blanch the broccoli in well seasoned veg stock for 3 mins; strain and make sure all liquid is drained off it; check the stalk to make sure it's tender but ensure the green colour is still vibrant; in a blender, blitz the broccoli to create your "dust"
Caramelised Smashed pumpkin
Preheat oven to 210 °C. In a bowl combine olive oil, salt and pepper and crushed garlic (1 clove); chop your pumpkin into 1 inch cubes; toss through oil and garlic mixture; Roast in oven for 15-20 minutes till tender; smash with potato masher
Garnish: Finely slice some radish and add some cress. You could also have some fresh lemon which can be seared to caramelise or left fresh (- remember lemon needs to be on your fruit list to include this and it would then count as your fruit for this meal.)