The Corner Chicken Shop

Phone: 03 9329 9983

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Kangaroo & Vegetables Skewers In Red Wine Marinade

Ingredients

  • 10-15 bamboo skewers (depending on their length)Kangaroo Skewers
  • 1kg / 2.2 lb of kangaroo fillet (5-6 medium fillets), cut into 2-cm cubes
  • 2 medium zucchinis, sliced into 1 cm disks
  • 1 small red capsicum, cut into 2-3 cm squares
  • 1 small yellow capsicum, cut into 2-3 cm squares
  • 1 red onion, cut into 2-3 cm square

For the marinade

  • 3 tablespoons olive oil
  • 1 cup of dry red wine
  • 2 tablespoons of Worcestershire sauce (Lea & Perrins and Fountain brands are gluten-free)
  • 1 tablespoon tomato paste
  • 1 tablespoon sweet/aged balsamic vinegar or maple syrup
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 1 tablespoon dry or fresh chopped Italian herbs (parsley, oregano, basil)
  • 1 garlic clove, finely chopped

Glaze sauce

  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon tomato paste
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Soak the bamboo skewers in water for 10 minutes, to prevent them from burning.
  2. Cut kangaroo fillets into medium, bite-size pieces. Cut onion length way into quarters. Cut each quarter in half to get square-shaped pieces, suitable for skewing.
  3. Mix together the marinade ingredients and add the meat. Mix to coat evenly and stand aside for 30 minutes to an hour. Overnight is even better.
  4. Add diced vegetables to the meat and stir through. Thread the meat pieces and vegetables onto the bamboo skewers, leaving 1cm at each end of the skewer. Any leftover vegetables can be grilled alongside or after the skewers are done.
  5. Preheat a barbecue grill or a large frying pan to high and spray with olive oil or brush with coconut oil. Grill the skewers for 4 minutes on each side, rotating, cover the barbecue hood for 1–2 minutes during that time.
  6. Mix together the glaze and brush over the skewers at the end of cooking. Rest skewers for a few minutes before serving.

(source: eatdrinkpaleo.com.au)

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Thai Kangaroo Salad with crisp-fried garlic

Serves 4

Ingredients
600g kangaroo fillets, trimmed
1 tblsp soy sauce
1 tblsp seseame oil
2 tblsp olive oilkangaroo-salad-1
2 garlic cloves, very thinly sliced
6 cherry tomatoes, halved
2 eschalots, thinly sliced
2 spring onions, thinly sliced on an angle
70g salad greens (eg. spinach and rocket) OR
1/2 cup basil, mint and coriander

Dressing
2 tblsp lime juice
2 tblsp fish sauce
1 tblsp olive oil
2 tsp caster sugar

Method
1. Combine kangaroo, soy sauce and sesame oil in a bowl and leave at room temperature for 30 minutes to marinate.
2.  Heat olive oil in a frypan over medium heat. Cook garlic for 1 minute each side or until light golden. Remove and drain on paper towel.
3.  Return frypan to high heat.  Drain excess marinade and juice from the kangaroo before searing meat for 2-3 minutes on each side (medium-rare).  Transfer to a plate and loosely cover with foil and rest for 15 minutes.
4.  For the dressing, whisk the dressing ingredients together in a bowl until the sugar dissolves.
5.  Place tomatoes, eschalot, spring onions and salad greens in a bowl.  Thinly slice the rested kangaroo and add to the bowl.  Sprinkle with the fried garlic.
6.  Serve with dressing on the side.

(Ooh Look, 2010)

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Aussie Kanga Burger

RAVISHING ‘ROO!

INGREDIENTS:

  • 500g kangaroo mince
  • 1 brown onion, coarsely grated
  • 1 tablespoon salt-reduced tomato sauce
  • 1/3 cup 97% fat-free dijonnaise
  • 2 tablespoons fat-free natural yoghurt
  • 2 tablespoons chopped fresh dill
  • 4 wholemeal bread rolls
  • 1/4 cup plain flour
  • Olive oil cooking spray
  • 6 large iceberg lettuce leaves, shredded
  • 4 slices reduced-fat cheddar
  • 4 gherkins, sliced lengthways

images-3

HOW TO COOK:

Step 1: Place mince, onion and sauce in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined. Divide evenly into 8 portions. Roll each portion into a ball. Working with 1 ball at a time, flatten between the palm of your hands and then on a flat surface to a 9cm-diameter patty. Transfer to a large baking paper-lined tray. Refrigerate for 20 minutes.

Step 2: Meanwhile, combine dijonnaise, yoghurt and dill in a small bowl. Season with salt and pepper. Preheat grill on medium. Using a serrated bread knife, cut each bread roll horizontally into 3 slices. Place slices on a tray. Grill cut sides of rolls for 1 to 2 minutes or until golden.

Step 3: Place flour on a large plate. Press patties into flour to lightly coat. Spray a large non-stick frying pan with oil. Heat over medium-high heat. Add half the patties. Cook, turning carefully, for 2 to 3 minutes each side or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining patties.

Step 4: Place bases on plates. Spread with one-third of the yoghurt mixture. Top with half the lettuce, the cheese and half the patties. Repeat with remaining ingredients, finishing with a layer of sauce, then roll top. Serve.

(Taste.com.au, 2012)

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BBQ Kangaroo & Quinoa Risotto

Ingredients

2 x 200g kangaroo fillets
2 tbsp. EVO oilep_40_BBQ_Kangaroo___Quinoa_Risotto
4 tsp. fresh rosemary, finely chopped
2 tsp. salt
2 tsp. pepper, ground

Risotto Ingredients:
1 ½ cups quinoa
3-4 cups vegetable or chicken stock (gluten-free)
1 brown onion, finely chopped
2 garlic cloves, crushed
150-200g brown mushrooms, roughly chopped
2 tbsp. EVO oil
150g baby spinach leaves
4 tbsp. of thyme

Method

Pre-heat the BBQ to low/medium temperature.
In a large mixing bowl add all of the kangaroo ingredients, leave to marinate.
In a medium sized saucepan, add the olive oil and cook the onions and garlic, till translucent. Add the mushrooms and thyme, cook for a further 5 minutes.
Add the quinoa and coat with the onion mixture.
Add the stock and stir for 15-20 minutes, until all of the stock is absorbed.
In the meantime cook the kangaroo for 4 minutes each side, leave it to rest for 5 minutes, then cut into thick slices.
Once the risotto is cooked, stir through the baby spinach leaves and serve on a large platter with kangaroo either on the side or on top.

(Good Chef, Bad Chef, 2013)

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Barbecued kangaroo and macadamia salad with honey mustard dressing

Ingredients:

21609_l– 2 rosemary sprigs, leaves picked

– 3 garlic cloves

– 1 tablespoon macadamia oil

– 2 tablespoons chopped fresh thyme

– 600g kangaroo loin fillets 

– 2 cups each baby spinach & rocket leaves

– 1/2 red onion, thinly sliced

– 1 red capsicum, thinly sliced

– 1/2 cup (75g) roasted macadamia halves

Honey mustard dressing

Method:

Step 1: Using a mortar and pestle, pound the lemon myrtle, rosemary leaves, garlic cloves and macadamia oil to a paste. Transfer to a bowl and stir in the spice mix. Add the kangaroo fillets and turn to coat in the spice mixture. Cover with plastic wrap and chill for at least 1 hour, preferably overnight.

Step 2: Heat chargrill pan or barbecue over high heat. When hot, add the kangaroo fillets and cook for 2-3 minutes each side for medium-rare or until the fillets are cooked to your liking. Transfer to a plate and rest, covered loosely with foil, for 5 minutes.

Step 3: For the dressing, whisk the mustard, vinegar and oil in a bowl until combined.

Step 4: Combine spinach and rocket in a large bowl. Slice the fillets 1cm thick and scatter over the leaves with the onion, capsicum and macadamias. Drizzle with dressing and serve immediately.

(Taste.com, 2009)

Trading Hours

Monday CLOSED
Tuesday 6am to 3pm
Wednesday CLOSED
Thursday 6am to 3pm
Friday 6am to 3pm
Saturday 6am to 4pm
Sunday 9am to 4pm

Contact Us

Shop 87-89, Dairy Produce Hall,
Queen Victoria Market
Corner of Victoria & Queen Streets, Melbourne

Phone: 03 9329 9983

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