Coriander Chilli Kangaroo

Coriander Chilli Kangaroo
Nutrition Information
  • Serves: 2
  • Calories: 437
  • Fat: 21g
  • Sodium: 376g
  • Fiber: 18g
  • Protein: 33g
  • Cholesterol: 29g
  • 250 g Kangaroo Loin Fillets
  • 2 medium eggplants -- each cut into 6 slices
Coriander Chilli Marinade
  • 40 ml olive oil
  • 40 ml sweet chilli sauce
  • 1 Tbs coriander leaves -- chopped and blanched
  • ½ tsp cracked black pepper
  1. Mix together coriander chilli marinade
  2. Place kangaroo fillets in marinade and set aside for 30 minutes
  3. Heat a heavy based flat grill pan until hot. Cook fillets over high heat for 1-2 minutes on each side or until meat springs back when squeezed with tongs. If cooking to medium reduce heat and cook until kangaroo feels firm.
  4. Remove onto plate and stand for 5 minutes
  5. Meanwhile brush eggplant with olive oil, add to pan and fry on both sides until golden.
  6. Cut kangaroo fillet diagonally into four slices. Put three slices of eggplant onto each plate, top with two slices of kangaroo fillet and garnish with lemon wedges, mint or coriander
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