We deliver Australia wide
Call 1300 303 307

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Mark Olive's seared kangaroo fillet with red cabbage
Food

Mark Olive's seared kangaroo fillet with red cabbage

Preparation time
20 mins
Cooking time
20 mins
Serves
4

Ingredients

6 kangaroo fillets

50ml olive oil to coat

2 tablespoon olive oil

50g butter

1 red cabbage, shredded

1 red onion, finely sliced

2 teaspoons bush tomato, ground

1 pinch saltbush 

1 pinch pepper leaves 

1 pinch pink lake salt

Kangaroo spice mix

1 teaspoon native mountain pepper leaf, ground* 

1/2 teaspoon pepper berries, ground

1 1/2 teaspoon bush tomato, ground

2 teaspoon dried sea parsley

1 teaspoon dried saltbush 

1 teaspoon ground lemon myrtle 

1 teaspoon roasted wattle seed, ground

1/2 teaspoon lemon aspen powder

Method

1. For the kangaroo fillet, preheat oven to 180ºC.

2. Trim fillets and coat with olive oil, set aside to rest. 

3. In a hot pan, sear fillets all around for 60 seconds. Coat fillets with prepared spice mix.

4. Transfer fillets onto a rack. Place rack over baking tray with 1cm of water under rack. Cook fillets in oven for 8 minutes.

5. Loosely cover with foil. Rest for 10 minutes.

6. In a large saucepan, stir fry cabbage in a little water to release water. Drain in colander and squeeze out excess water.

7. Heat olive oil and butter in a sauté pan.

8. Add onion and cook until translucent.

9. Add prepared cabbage and spices, toss and heat through.

Wine match: Tempranillo, Barbera or GSM

Styling: Michaela Le Compte, Food prep: Danny Taplin

Food
Preparation time
20 mins
Cooking time
20 mins
Serves
4

SHARE