Serves: 4-6 Prep: 15 minutes, Cooking 45-60 minutes.
500g kangaroo fillets
2 tbsp red wine vinegar
2 tbsp seeded mustard
2 tsp fresh rosemary, finely chopped
2 clove of garlic, grated
2 tbsp olive oil
2 tsp pepper
1 bunch dutch carrots
½ -1 tsp cumin
2-3 tsp honey
2 tbsp. olive oil
1 tsp. good quality salt
½ -1 tsp. paprika
Marinate the kangaroo in a bowl with all of the marinade ingredients.
Cook the kangaroo in a hot pan until medium rare – about 4-10 minutes each side.
Place all the carrots in a bowl and mix until they are well coated.
Add to a pan on low heat and stir to ensure the honey doesn’t burn.
Rest meat for at least 10 minutes before serving finely sliced kangaroo with carrots.