• Kangaroo Tail Soup
  • Kangaroo Fillet and Mesclun Salad Stack
  • Kangaroo Spinach & Prosciutto Rolls
  • Frenched Rack with a Compote of Fruits
  • Kangaroo Fillet with Spring Vegetables
  • Medallions with black sesame & mustard seeds champagne, apricot and fresh mint sauce
  • Kangaroo Medallions with Spinach and Champignons
  • roast



    Kangaroo Tail Soup

    Serves 2

    This recipe gives a very hearty soup which is a meal in itself. Allow plenty of time to make it as the tail is best marinated for two days before cooking commences. Like oxtail, long slow cooking is essential to extract the full flavour and the bone marrow. Allow 3 hours cooking time.


    Southern Game kangaroo tails

    Marinade 1.2 dl olive oil

  • 1.2 dl wine vinegar
  • 1.3 dl water
  • 6 cloves
  • 2 teasp. salt
  • 6 bay leaves
  • 6 black peppercorns
  • Boil all marinade ingredients together for 5 minutes and set aside to cool. Do not use an aluminium vessel for cooking or marinating. Southern Game Meat's packs of kangaroo tail come already into appropriate 3 cm sections. Remove any thick sinews from the meat if necessary, place in a bowl (preferably glass or china) and pour over the marinade.

    Kangaroo fillet & Mesclun Salad Stack

    Serves 4

  • 12 x kangaroo tenderloin fillets about 60 gms each
  • ½ kg Mesclun salad
  • 1 tub yoghurt
  • 1 x 375 ml jar Tandoori marinade
  • 4 tomatoes
  • 200 ml vinaigrette dressing
  • 2 parsnip
  • 150 ml olive oil
  • Method: This dish is a stack of Mesclun salad garnished with thin strips of kangaroo tenderloin fillet which has been marinated in yoghurt and Tandoori marinade spices and pan-fried. The accompaniment is thin-cut, deep-fried parsnip. The stack is dressed with tomato vinaigrette dressing.

    Mix I tub yoghurt and 4 tblspn tandoori spices. Marinate Southern Game Meat kangaroo tenderloin fillets in this mixture in the refrigerator for 4 hours. Add 2 tblspn of olive oil and salt and pepper to the marinade, then cook the fillets quickly on a high heat, in a well-oiled frying pan, for 5 minutes and leave to rest on a plate.

    Assembly: Whilst the meat is resting, wash lettuce leaves and arrange leaves in a tall stack.
    Peel then deep-fry parsnips for 5 minutes or until golden brown, slice thinly long-ways.
    Slice fillets in half, in long strips and arrange randomly across the stack on the plate with the slices of parsnip. Puree tomatoes in blender, add vinaigrette dressing and whisk then dress all ingredients with tomato vinaigrette.



    Kangaroo Spinach & Prosciutto Rolls

    Serves 4

    You’ll need:

  • 500 gms Southern Game Meat kangaroo fillets
  • 40 slices prosciutto
  • 1 bunch spinach
  • 4 purple Congo potatoes
  • 1 pack baby corn tied with chives
  • 1 bunch spring onion bulbs
  • sprinkle dried herbs
  • 50 ml red and yellow capsicum sauces
  • Method: In this dish we create a kangaroo fillet, prosciutto and spinach roll which is sliced thinly and presented with brightly coloured vegetables and sauces. Lay 10 slices prosciutto flat for each fillet.
    Blanch spinach leaves then lie 5 leaves on top of the prosciutto. Put kangaroo fillet on top of the prosciutto and spinach leaves, roll and fix in place. Bake roll in a pre-heated oven at 180° for 10 -12 minutes. Let meat roll rest before slicing (approx. 5 minutes)

    Cut purple Congo potatoes into preferred shape and sizes, then blanch in boiling water for 4 minutes and season. Lightly poach fresh baby corn for 1 minute and wrap with chives.
    Sauté spring onion bulbs with fresh garden herbs and garlic.

    Assembly: Cut roll into 4 even slices. Present overlapping slices on plate with garnished vegetables to the side.  Drizzle red and yellow capsicum sauces over plate in an attractive design.



    Frenched Rack with a Compote of Fruits

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Marinating time: 4 hours
  • Serves 4
  • Electric oven - 175°C - Gas oven - 175°C
  • You’ll need:

  • 1 Southern Game Meat kangaroo rack approx 1 kg
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon powder
  • ¼ teaspoon oregano powder
  • 2 oranges juiced
  • 1 lemon juiced
  • 20g veal Jus or cup of beef stock
  • Fruits for Garnish
  • 12 pitted & dried prunes
  • 1 quince
  • 1 orange cut in segments
  • 1 lemon cut in segments
  • 1 cup water
  • ½ cup castor sugar
  • Method:

    Preheat oven

    Season the rack with salt and a grind of pepper from a pepper mill then put it into a chinaware or stainless steel container and set aside. Mix the cinnamon and oregano powder into the juice of two freshly squeezed oranges and one lemon, pour this over the rack. Marinate the rack for at least 4 hours.

    Boil water and castor sugar to make a light sugar syrup. Cook the prunes and quince in this syrup until the quince is cooked through and is soft to the touch. Put aside while you prepare the orange and lemon segments. Mix all fruits together.

    Add olive oil to a shallow, thick bottomed frying pan and heat until the oil is very hot. Sear the rack on both sides until brown (approx 2-3 minutes on each side) then bake the rack in the oven on fan-forced for 12-15 minutes, depending on your preference for rare, medium or well done.

    When cooked set the rack aside and let it stand in a warm place or covered with foil for 59 minutes. Put the fry pan back on the stove over a medium heat until the pan juices caramelise, then deglaze with the marinade and add the veal jus or stock. Let the sauce simmer and reduce until it has a thick gravy consistency. Adjust seasoning to taste. Strain the sauce, add the fruits and bring to the boil quickly. The rack should be divided into portions of three cutlets which would be an average serve, or divided into individual cutlets which are arranged on the plate with the fruit and a generous helping of sauce. Garnish with wild rice mixed with some barley.



    Kangaroo Fillet with Spring Vegetables

    Serves 4

    You’ll need:

  • 500 gms Southern Game Meat Kangaroo loin fillet
  • 50 ml olive oil 
  • 150 gms Cajun spices
  • 2 yellow zucchini
  • 1 pack snow peas
  • 1 bunch spring onion bulbs
  • sprinkle mixed dried herbs
  • 1 pack baby corn
  • 1 bunch chives
  • 50 ml green, yellow and red capsicum oils 
  • sprig of rosemary.
  • Method: In this dish we present Southern Game Meat kangaroo fillet marinated in Cajun spices, pan-fried with an attractive selection of new season vegetables.

    Dip fillets of kangaroo in olive oil to cover well. Roll oiled fillets in Cajun spices then cover with plastic wrap and place in the refrigerator for 2 - 4 hours. Heat oil in a wok or heavy frying pan to very hot.
    Brown fillets on all sides at a very high heat for two minutes then set to one side, cover with foil and rest.|

    Slice zucchini and blanch in boiling water for 1 minute. Blanch snow peas in boiling water for 1 minute.
    Sauté spring onion bulbs with fresh garden herbs. Blanch baby corn in boiling water for 1 minute and wrap with chives.

    Assembly: Serve kangaroo meat and vegetables with red, yellow and green capsicum oil sauces. Add a sprig of rosemary


    Medallions with black sesame & mustard seeds
    champagne, apricot and fresh mint sauce

    Serves 4

  • 1 kg Southern Game Meat kangaroo fillets cut into medallions
  • 2 royal blue potatoes
  • 4 apricots
  • 2 cups champagne
  • 2 sprinkles dry mixed herbs
  • sprig of fresh mint
  • 2 yellow zucchini
  • kangaroo_medallions

  • 2 turnips
  • 1 celery stick
  • 20 g black sesame seeds
  • 20 g mustard seeds
  • 1 pack shiitake mushrooms
  • 1 clove garlic
  • 80 ml olive oil
  • Method: This dish presents Southern Game Meat’s long fillets of kangaroo cut into medallions, sautéed with garlic and served with a dusting of black sesame and mustard seeds and accompanied by red wine oil with a parsley garnish. Cut Southern Game Meat kangaroo fillets into small medallions. Place fillets in very hot pan with 2 tblspn of olive oil and chopped garlic and cook for 2 - 3 minutes on each side. Leave to rest.

    Vegetables: Slice shiitake mushrooms, sauté with mustard seeds and garlic, then stack on top of each other. Slice potatoes and pan-fry lightly, season with salt & pepper. Blanch sliced zucchini, white turnips and sliced celery in boiling water for 4 minutes. Sprinkle black sesame seeds on celery.

    Sauces: Blend 4 apricots in 2 cups of champagne and simmer for 15 minutes. Mix in knob of butter and fresh chopped mint. Drizzle on plate in attractive pattern.

    Kangaroo Medallions with Spinach and Champignons

    Serves 4


  • 800 grams kangaroo fillet
  • 400 grams whole spinach, blanched (frozen spinach may be used)
  • 400 grams champignons, cleaned & sliced
  • 6 dl cream
  • 100 grams unsalted butter
  • salt, pepper & nutmeg
  • Method: Slice the fillet into 8 portions, pat to flatten. Melt one third of the butter in a frying pan and cook the fillets approx. 2 minutes on each side. Set aside to keep warm. Add a further one third of the butter to the pan, melt, then sauté in it the sliced champignons. Season with salt and pepper to taste, pour over 4 dl of the cream and allow to boil until thickened. Melt the remaining butter in a shallow pan, press out all liquid from the spinach, chop coarsely and toss in the melted butter. Grate over nutmeg to taste and pour in the remaining cream. Bring to the boil and stir until thickening.

    Serving: Divide the spinach between the four warmed plates. Place two pieces of meat on each bed of spinach, pouring over the creamed champignon sauce. Ideal vegetables to accompany are roast tiny potatoes, plain boiled cauliflower and grilled cherry tomatoes.




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