Kangaroo Fillet With Roasted Winter Vegetables And Quinoa

By adminRecipes

Pan Fried Kangaroo Fillet With Roasted Winter Vegetables And Quinoa Salad

  • Serves  -  4 people
  • Cooking Time  - 1 & ½  Hours

  • Ingredients

  • 500 g Kangaroo Fillet Steaks
  • 4 Medium Beetroots
  • 2 Medium Parsnips
  • 1/2 Medium Sweet Potato
  • 80g Fetta, crumbled
  • 1 Cup Quinoa
  • 4 Spring Onions, sliced
  • 1/4 Cup Mint, chopped
  • 1 Packet Mixed Lettuce
  • 1 Lemon, juice
  • Olive Oil
  • Salt & Pepper

 

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How To Cook

Pre-heat oven to 200°C fan forced.

Place whole cleaned beetroots on a lined baking tray. Drizzle with olive oil, season with salt & pepper.

Cover with foil. Roast for 45 minutes, or until beetroots are cooked through and tender.

Marinate kangaroo fillets with olive oil, salt and pepper. Set aside until ready to cook.

Peel and quarter parsnips, place on lined baking tray. Peel and dice sweet potato into roughly 2 cm pieces, then place on baking tray with parsnips. Drizzle with olive oil, salt and pepper. Roast for 20-30 minutes, until parsnip and sweet potato are cooked through.

Cook 1 cup of quinoa in 2 cups of water in saucepan. Bring to the boil and simmer for 10-15 minutes until water is absorbed. Fluff the quinoa once cooked and set aside.

Heat pan, ensure pan is hot before searing off kangaroo fillets for 2-3 minutes on either side (medium-rare). Rest kangaroo for 5-10 minutes before slicing ready to serve.

In a large bowl, toss salad mix, spring onions, mint and quinoa. Cut roast beetroots into quarters or sixths depending on their size.

 

How To Serve

Place salad mix on plates, sprinkle with crumbled fetta, top salad with beetroot slices, sweet potato and parsnip.

Finally, place the sliced kangaroo fillet on top of salad and roasted vegetables.

Drizzle with olive oil and a generous squeeze of lemon juice to serve.

Enjoy!

Recipe By Megan Bowditch