Grilled Kangaroo Loin with Rainbow Chard and Romesco
(serves 4-5)

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

Ingredients:

Two or three kangaroo loins or deboned kangaroo racks 
              (see How to Debone a Rack for instructions)
Light olive oil to lubricate wok
A half bunch of rainbow chard
1 lemon
Salt

And – Romesco Recipe

1.  Saute rainbow chard in 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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Kangaroo Recipes