How to make it

  • Combine wine, chives, garlic, and onion in a bowl. Add kangaroo meat, toss until coated. Cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
  • Heat oil in a pan; add meat; add meat. Cook over high heat for 2 minutes to seal sides, turning. For rare meat, cook for 2 minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.)
  • Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened.
  • Slice cooked fillets thinly and serve with warm sauce. Serve with mashed sweet potato and sugar snapped peas.
  • NOTE: Loin fillet is more readily available than steaks. Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.

Reviews & Comments 4

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  • aussie_meat_pie 8 years ago
    I hope you get to try it some day.
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  • shanek0378 8 years ago
    Wow, I don't think that is Kosher here, but I would love to try it.
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    " It was excellent "
    karlyn255 ate it and said...
    Wish we had kangaroo here so I could try this.
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    " It was excellent "
    quaziefly ate it and said...
    Super 5.
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