Warm Spiced Kangaroo Fillet with couscous, pumpkin, feta, mint & almond salad
Cooking Level: ★★☆☆☆
500g pumpkin, peeled & diced into 1cm cubes
2 medium zucchini, diced
1 red onion, halved, peeled and diced
6 cloves garlic, skin on
½ cup olive oil
¼ cup balsamic vinegar
Sea salt and ground black pepper
1 cup (200g) pearl couscous
2 cup hot vegetable stock
500g kangaroo fillet
¼ cup dukkah
2 tablespoon chopped mint
¼ cup chopped coriander
Juice of a lemon juice
¼ cup crumbled feta
¼ cup almonds, roughly chopped
Preheat oven to 200°C (180°C fan forced) and line baking tray with baking paper. Place pumpkin, zucchini, onion, garlic, 2 tablespoons olive oil and vinegar together, tossing until well coated in oil. Season well with salt and pepper. Place tray in preheated oven and roast for 30 minutes, turning halfway through.
For pearl couscous, heat 1 tablespoon olive oil in a large saucepan over a medium heat. Add pearl couscous and cook for 3-4 minutes or until golden. Pour over
vegetable stock, reduce heat to low, cover and cook for 16 minutes or until stock
has been absorbed. Stir occasionally.
For the kangaroo, heat remaining oil in large non-stick frying pan over a medium-high heat. Rub kangaroo with dukkah, place in frying pan and brown the meat on all sides. Transfer kangaroo to prepared baking tray and cook in preheated oven for 5 – 10 minutes. Remove from oven and rest for 10 minutes before slicing thinly.
To serve, combine roasted vegetables, couscous, sliced kangaroo, mint, coriander and lemon juice together in a large mixing bowl, tossing until well combined. To finish, sprinkle over feta and almonds.
Recipe and photo provided by Macro Meats (http://parookangaroo.com.au/)