Grilled Kangaroo Fillets

Kangaroo is a nice lean meat so the rule when cooking is either low and slow or high and fast. When it comes to open flame, we like to flash cook it.

Ingredients

• Kangaroo Rump/blackstrap, as many as you want (sliced medium thickness).

• Soy sauce, a hearty splash.

• Raw sugar, a dash.

• Black pepper (cracked), a pinch or two.

• Paprika (Hungarian sweet), a pinch or two.

• Chilli slakes/chilli sauce (we use Caprica Chilli Sauce), as desired.

• Rosemary (fresh), a few springs.

Method

1. Combine, soy sauce, raw sugar, black pepper, paprika, chilli, rosemary and rub/marinate the meat. Ideally you could leave overnight but a few hours will suffice.

2. Get a fire going/weber/grill, or very hot BBQ, you are aiming for roughly 230°C.

3. Blast the kangaroo for no more than 4 minutes either side.

4. Set kangaroo aside and rest for 5 minutes before eating. Alternatively, if you are really hungry you can just munch right into it.

5. Serve with classic BBQ noms.