Phil Hartcher
TVWBB All-Star
Australian are the only race of people wo eat the two animals shown on their country's coat of arms
The following is a recipe for Kangaroo and works equally as well for Emu.
Grilled Basil & Pepper Coated Kangaroo Fillet
1/2 kg of kangaroo fillet, about 25 mm (1”) thick
1 packed cup of basil
2 teaspoons of peppercorns
1 teaspoons of sea salt
1 pinch of Masterfoods Piri Piri seasoning (careful it is very hot)
½ cup of oil
Blend basil, peppercorns, salt, Piri Piri and oil to a smooth paste, taste and adjust seasoning if required.
Coat the fillet with the paste and let stand in the fridge for 2-3 hours.
Preheat the Weber Q on high for 10 minutes and then adjust regulator setting to 2 stokes below high. Ensure meat is evenly coated with the basil paste and grill the fillet for 4 ½ minutes per side for medium rare. Adjust cooking times for preferred level of doneness.
Notes: Kangaroo should be served medium rare to medium (maximum) for best results.
This recipe can be modified for use with Emu, Chicken, Pork, Red Meat or Game. Cooking times will vary between meats, It is important to cook quickly therefore the thickness of the meat is also important.
Recipe prepared by “The Gourmet Cabernet” alias “Captain Cook”
The following is a recipe for Kangaroo and works equally as well for Emu.
Grilled Basil & Pepper Coated Kangaroo Fillet
1/2 kg of kangaroo fillet, about 25 mm (1”) thick
1 packed cup of basil
2 teaspoons of peppercorns
1 teaspoons of sea salt
1 pinch of Masterfoods Piri Piri seasoning (careful it is very hot)
½ cup of oil
Blend basil, peppercorns, salt, Piri Piri and oil to a smooth paste, taste and adjust seasoning if required.
Coat the fillet with the paste and let stand in the fridge for 2-3 hours.
Preheat the Weber Q on high for 10 minutes and then adjust regulator setting to 2 stokes below high. Ensure meat is evenly coated with the basil paste and grill the fillet for 4 ½ minutes per side for medium rare. Adjust cooking times for preferred level of doneness.
Notes: Kangaroo should be served medium rare to medium (maximum) for best results.
This recipe can be modified for use with Emu, Chicken, Pork, Red Meat or Game. Cooking times will vary between meats, It is important to cook quickly therefore the thickness of the meat is also important.
Recipe prepared by “The Gourmet Cabernet” alias “Captain Cook”