BBQ Kangaroo & Quinoa Risotto


2 x 200g kangaroo fillets
2 tbsp. EVO oil
4 tsp. fresh rosemary, finely chopped
2 tsp. Murray River 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


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.