Grilled Kangaroo Loin with Rainbow Chard and Romesco
This dish is a great way to showcase the flavor of kangaroo meat.
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.