Kangaroo meat is lean, free-range and tastes great making it an easy choice for clean living. Another reason to choose kangaroo is that it's simple and quick to prepare. Being a lean meat kangaroo requires a short cooking time and marinating the meat will keep it juicy and tender. Summer is a great time for cooking with kangaroo as it goes well with fresh flavours such as herbs, chilli and lime.
For the salad: 600 grams kangaroo fillets, trimmed 1 tbs soy sauce 1 tbs sesame oil 2 tbs olive oil 2 garlic cloves, thinly sliced 8 cherry tomatoes. halved 4 eschalots, thinly sliced 1 small red chilli, deseeded,thinly sliced 2 spring onions, thinly sliced on an angle 1/2 cup each of Thai basil, mint and coriander leaves
For the dressing: 2 tbs fresh lime juice, plus lime wedges to serve 2 tbs fish sauce 1 tbs olive oil 2 tsp caster sugar
1. Combine kangaroo fillets, soy sauce and sesame oil in a bowl, stirring to coat. Stand at room temperature for 30 minutes to marinate. 2. Heat olive oil in a pan over a medium-low heat. Cook garlic for 1 minute until light golden. Remove and drain on paper towel. 3. Return frying pan to a high heat and sear the kangaroo for 2-3 minutes on each side for medium rare. Transfer to a plate, cover loosely with foil and rest for 15 minutes. 4. To make the dressing whisk lime juice, fish sauce, oil and sugar together in a bowl until sugar dissolves. Set aside. 5. Place tomatoes, eschalot, chilli, spring onion and herbs in a bowl. Thinly slice kangaroo and add to the bowl with dressing to taste, then toss to combine. 6. Divide salad among plates, then scatter with crisp garlic and serve with remaining dressing and lime wedges.