Grilled Kangaroo Loin

Sarah MickeyAll Recipes, Kangaroo Recipes 2 Comments

GRILLED KANGAROO LOIN WITH RAINBOW CHARD & ROMESCO SAUCE

Makes 4-5 Servings
wine WINE PAIRING
Australian Shiraz

This dish is a great way to showcase the flavor of kangaroo meat.

INGREDIENTS
  • Two or three kangaroo loins
  • Light olive oil to lubricate wok
  • A half bunch of rainbow chard
  • 1 lemon
  • Finishing salt, such as Maldon
  • 1 batch Romesco Sauce

DIRECTIONS

1

Sauté rainbow chard in an oiled wok over medium heat with salt, pepper for a few minutes until the leaves have wilted. Finish with a little fresh-squeezed lemon juice. Set aside.

2

Dry and season the kangaroo loins with a little salt, pepper and grill on a clean, well-oiled grill to desired internal temperature.

Internal Cooking Temps for Kangaroo:
Rare – 135°
Medium Rare – 140°-150°
Medium – 140°-145°
Medium Well – 160°
Well Done – 165° and above

3

Slice kangaroo loin and serve over a smear of romesco with the rainbow chard on the side and top with a pinch of finishing salt.

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