Ingredients
2 x 200g kangaroo loin fillets
2 tbsp. oil
4 tsp. fresh rosemary, finely chopped
2 tsp. salt
2 tsp. pepper, ground
Risotto Ingredients:
1 ½ cups quinoa
3-4 cups chicken stock
1 brown onion, finely chopped
2 garlic cloves, crushed
150-200g brown mushrooms, roughly chopped
2 tbsp. oil
150g baby spinach leaves
4 tbsp. of thyme
Method
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.