Kangaroo Salad with Balsamic Glaze and Chimichurri Sauce
Prep time
Cook time
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Kangaroo Salad with Balsamic Glaze and Chimichurri Sauce Ingredients:
  • 4 small kangaroo fillets
  • 1 punet cherry tomatoes
  • 4 handfuls of rocket
  • 80g block of parmesan cheese
  • ¾ cup balsamic vinegar
  • ¼ cup red wine
  • 4T Chimichurri Sauce
  • 2 stalks fresh oregano
  • Salt and pepper
  1. Preheat the oven to 200C
  2. Pat the room temp kangaroo fillets dry with paper towel then brush with olive oil. Season with cracked pepper.
  3. Heat a pan on the stove until it is smoking then add the fillets and cook on either side for 2-3 minutes until browned then remove from the heat, season with salt and allow to rest uncovered for 10 minutes before slicing into thin pieces
  4. For the balsamic reduction place ¾ cup balsamic vinegar and wine in a small saucepan and bring to the boil. Reduce to a simmer and let the liquid reduce to a thick syrup consistency then set aside
  5. Place the cherry tomatoes on a baking tray and drizzle with olive oil. Bake in the oven for 10 mins until soft and bursting open
  6. On a large serving plate scatter the rocket. Arrange the meat slices and cherry tomatoes amongst the rocket. Drizzle the balsamic glaze over, concentrating it over the meat. Grate the parmesan over the salad and dot the Chimichurri sauce (recipe here) over the whole dish. Scatter the picked oregano.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/kangaroo-salad-balsamic-reduction-chimichuri/