Slow-cooked kangaroo fillet
This slow-cooked kangaroo fillet is a patient, low-temperature recipe that rewards you with tender, deeply flavoured meat. The kangaroo is marinated with balsamic vinegar, garlic and herbs, cooked gently in a cool oven, then seared hard at the end to build a dark, savoury crust. Serve it with baked vegetables for a simple but polished wild-game meal where the meat gets to do the heavy lifting.
Serves: 4 people
Duration: 4 hours 30 minutes
Ingredients
Main ingredients
- 1kg kangaroo fillets
- ½ cup balsamic vinegar
- 2 cloves garlic – crushed
- 2 teaspoons dried mixed herbs
- 2 tablespoons olive oil
- baked vegetables – to serve
Method
- Rub the kangaroo fillets with balsamic vinegar, garlic and herbs. Refrigerate and allow to marinate for 2 hours or longer if you can.
- Allow the meat to reach room temperature and then cook in a 60-70C oven for 2 hours.
- Heat the oil to smoke-heat in a heavy-based pan and sear the kangaroo on all sides. The slight sweetness of the vinegar will cause it to blacken up beautifully.
- Rest the meat for 10 minutes before carving, then serve with baked vegetables.
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