John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Warm couscous and pumpkin salad with dukkah kangaroo fillet

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Ingredients

  • 500 g pumpkin, peeled and diced into 1 cm cubeswarm-kangaroo-fillet-salad-image

  • 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 (200 g) pearl couscous

  • 2 cups hot vegetable stock

  • 500 g kangaroo fillet

  • ¼ cup dukkah

  • 2 tbsp chopped mint

  • ¼ cup chopped coriander

  • juice of a lemon juice

  • ¼ cup crumbled feta

  • ¼ cup almonds, roughly chopped

Instructions

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.

To make the 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.

Kangaroo Sausage Roll

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1453696431024Serve with your favourite tomato relish or sauce.

Difficulty: easy

Makes: 18

Ingredients:

  • 500g kangaroo fillets
  • ½ red capsicum, seeded and roughly chopped
  • 1 small brown onion, peeled and roughly chopped
  • 2 cloves garlic, peeled
  • 1 stalk celery, roughly chopped
  • 1 carrot, roughly chopped
  • 3 teaspoons mixed herbs
  • 1 ½ teaspoons mustard seeds
  • 1 tablespoon Worcestershire sauce
  • salt and pepper
  • 3 sheets puff pastry
  • 1 egg, for brushing
  • sesame seeds and nigella seeds or poppy seeds

Method:

1. Preheat oven to 200C°

2. Place meat, and vegetables herbs and spices into food processor and wiz until blended into a fine mince.

3. Take your sheet of pastry and cut it into thirds one way, then in half the other way, making six pieces out of each sheet.

4. Roll a small handful of mince into a sausage and place on the edge of one piece of pastry and then roll it up ensuring you have enough cross over to create a seal. I like about 1cm to prevent bursting.

5. Repeat with remaining mince and pastry until you’re done, placing them onto a sheet of baking paper on a baking tray as you go.

6. Lightly whip your egg and then brush over all of your sausage rolls before sprinkling the tops with seeds.

7. Pop into the oven for 25-30 minutes until golden brown and crunchy.

8. Serve with your favourite sauce.

 

THAI KANGAROO SALAD WITH CRISP-FRIED GARLIC

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INGREDIENTS

  • 600g kangaroo fillets, trimmedthai-kangaroo-salad-with-crisp-fried-garlic-13532-1
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 2 garlic cloves, very thinly sliced
  • 6 cherry tomatoes, halved
  • 4 eschalots, thinly sliced
  • 1 small red chilli, seeds removed, thinly sliced
  • 2 spring onions, thinly sliced on an angle
  • 1/2 cup each basil leaves, mint leaves and coriander leaves

Dressing

  • 2 tablespoons lime juice, plus lime wedges to serve
  • 2 tablespoons fish sauce
  • 1 tablespoon olive oil
  • 2 teaspoons caster sugar

METHOD

  • 1 Combine kangaroo, soy sauce and sesame oil in a bowl, stirring to coat. Stand at room temperature for 30 minutes to marinate. Meanwhile prepare remaining ingredients.
  • 2 Heat olive oil in a pan over medium-low heat. Cook garlic for 1 minute or until light golden. Remove and drain on paper towel.
  • 3 Return frypan to high heat. Sear the kangaroo for 2-3 minutes on each side for medium-rare. Transfer to a plate, cover loosely with foil and rest for 15 minutes.
  • 4 Meanwhile, for the dressing, whisk lime juice, fish sauce, oil and sugar together in a bowl until sugar dissolves. Set aside.
  • 5 Place tomatoes, eschalot, chilli, spring onion and herbs in a bowl. Thinly slice kangaroo and add to the bowl with some dressing to taste, then toss to combine.
  • 6 Divide among plates, then scatter with crisp garlic and serve with the remaining dressing and lime wedges, if desired.

(Delicious.com, 2013)

Kangaroo Stroganoff

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Ingredientskangaroo_s_m1888138

  • 2 tablespoons low-salt tomato paste
  • 1 tablespoon wholegrain mustard
  • 1/2 cup low-fat light sour cream
  • 1 teaspoon paprika
  • 1 cup homemade chicken stock
  • Freshly ground black pepper
  • 2 teaspoons of cornflour, gluten- free, combined with a little cold water to make a smooth paste
  • 250g Swiss brown mushrooms, sliced thinly
  • 1 medium onion, sliced finely
  • 500g kangaroo fillet
  • 100ml red wine
  • 3 cloves of garlic
  • 1 tablespoon sunflower oil
  • 2 tablespoons fresh parsley, chopped finely
  • 2 cups zucchini, sliced and steamed
  • 2 cups carrot, sliced and steamed

Method

In a small bowl combine the sour cream, tomato paste, paprika and mustard. Finely slice the onions and set aside. Slice the mushrooms and add the grated garlic cloves and set aside. Cut off any sinew from the kangaroo fillet and cut the meat into thin slices, across the grain. Place in a bowl and add freshly grated black pepper to taste, mix through and set aside.

In a non-stick fry pan, add 1 tbsp oil and add the sliced onions, gently cook on a medium heat for 3-4 minutes. When the onion starts to brown turn up the heat and add the garlic and mushrooms and cook for 2-3 minutes. Remove the onions and mushrooms and set aside. With the heat up high add half of the kangaroo fillet and quickly fry for 1-2 minutes, remove from the pan and add the remainder of the kangaroo and repeat. Turn down the heat and add red wine, let the wine almost evaporate totally and add the chicken stock. Bring to a simmer and return the mushroom and onion mixture to the pam. When simmering: add the cornflour and water mixture and cook until thickened. Add the sour cream mixture and stir until combined. Add the kangaroo fillets and toss through. Remove from the heat and serve straight away.

Serve with steamed vegetables and hot noodles tossed in freshly chopped parsley or steamed rice.

(ABC.net.au, 2013)

Kangaroo and Quinoa Risotto BBQ Recipe

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Ingredients

2 x 200g kangaroo loin fillets
2 tbsp. oil
4 tsp. fresh rosemary, finely chopped
2 tsp. salt
2 tsp. pepper, groundKangaroo-Quinoa-Risotto

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.

(Good Chef, Bad Chef, 2013)