BBQ Kangaroo Fillets with Moroccan Carrots


  • 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.