Kangaroo fillet with couscous

This recipe is ideal for filling small vol-au-vents to be served as appetisers. With the meat cut into larger cubes, it makes a filling suitable for entrée-sized vol-au-vents or one large hearty pie. In the larger cubes, it can also be served as a casserole, teamed with mashed potatoes.

Serves: 4
Duration: 50 minutes

Ingredients

Method

1. Marinate the kangaroo in the red wine and soy sauce for at least 30 minutes.
2. To prepare the couscous, bring the water to a rolling boil in a heavy-based saucepan, add the oil or butter and a good pinch of salt, then add the couscous. Stir with a wooden spoon for a couple of minutes until all the water has been absorbed and the couscous is light and fluffy. Remove from the heat and set aside.
3. Grill the kangaroo for 2-3 minutes on a very hot grill or hotplate. Remove from the heat, rest for a few minutes, then slice thinly.
4. Place a mound of couscous on each plate and arrange the kangaroo on top. Serve with cos lettuce and cherry tomatoes.