http://www.abc.net.au/radio/recipes/red-wine-marinated-kangaroo-steak/8914744

Red wine-marinated kangaroo steak

By Matthew McKenzie

PREP TIME
2:00

COOK TIME
0:10

DIFFICULTY
Medium

SERVES
1

Barbecued kangaroo steak marinated in red wine and served with grilled seasonal vegetables, crispy sage leaves and a roasted pine nut beurre noisette
Image:

ABC Brisbane: Rob Minshull

Ingredients

200g kangaroo steak
1/2 glass of red wine
2 cloves of garlic
6 stalks of thyme
Sea salt and black cracked pepper
1 bunch of baby broccolini
2 yellow squashes
1 lemon
200g butter
40ml olive oil
1 tablespoons pine nuts, roasted
8 sage leaves

Method

Cooking method: Grilling/BBQ

Put your kangaroo steak in a small bowl. Add crushed cloves of garlic, thyme leaves stripped from stalk, sea salt, fresh cracked black pepper and red wine. Roll meat through the marinade and submerge in liquid for 2 hours minimum. This will enable the kangaroo to tenderise and give it a lovely colour and flavour.

Lay a square sheet of aluminium foil on the bench, place 2 slices of lemon and then your broccolini in the centre of the foil. Place a knob of butter on top of the broccolini and season with sea salt and fresh cracked black pepper. Now wrap and seal foil tight like a parcel.

Cut the squashes in half. Drizzle with olive oil and season with salt and fresh cracked black pepper.

Make sure your barbecue is pre-heated, and is hot and clean, then add the drained kangaroo steak.

Barbecue for 7 to 10 minutes or until cooked medium rare, turning once.

While the kangaroo is cooking, cook your foil parcel of broccolini on a hot spot of the barbecue. This will steam the vegetable in the lemon and butter. Allow to cook for roughly 4 to 6 minutes on a medium to high heat.

Cook the yellow squash flesh side down on a medium heat on the barbecue and cook until soft and juicy. Allow 3 to 5 minutes cooking time.

Place a small knob of butter in a pot or pan and melt. Then add your pine nuts and cook on a medium heat until semi roasted and crunchy. Now add another knob of butter and turn the heat up to burn the butter — this is called beurre noir, or "black butter" when the butter turns a browny golden colour. Add your sage leaves and cook until crispy in texture. Remove butter from heat to stop over cooking the sage and pine nuts.

Let the kangaroo rest for 2 to 3 minutes before plating up with the vegetables and nuts, to allow the meat juices to settle and keep the meat moist and tender.

This is a delicious way to enjoy lean, healthy kangaroo on the barbeque.