Kangaroo, Potato & Spinach Curry

1kg kangaroo strip loin, (diced)

Salt and pepper

2 tbsp. ground coriander

Vegetable oil

½ tbsp. ground cumin

2 brown onions, (diced)

1 tbsp. ground turmeric

2 cloves garlic, (crushed)

200gr plain yoghurt

1kg diced potato

1 x 410gr can crushed tomatoes

1 juiced lime

2 tbsp. tomato paste

100gr English spinach

• Combine coriander, cumin, yoghurt and lime in a large bowl, add kangaroo and mix well.

• Cover and place in fridge for 2-4 hours or overnight, if possible.

• Heat oil and cook garlic and onions until soft.

• Stir in kangaroo mixture, potatoes, crushed tomatoes, tomato paste and seasoning.

• Bring to a slow boil.

• Reduce to simmer for 1-1 ½ hours or until tender.

• Check seasoning and add spinach, simmer for 3-5 minutes or until spinach has wilted.

• Serve with rice or Nann bread and enjoy.

BBQ Kangaroo Loin on Warm Vegetable Salad

600gr kangaroo strip loin

Salt and pepper

1 red capsicum

1 zucchini

1 salad onion

5 cloves garlic

1 small eggplant

6 mushrooms

Olive oil

Balsamic vinegar

• Season strip loin with salt and pepper and lightly oil.

• Cut all vegetables into different shapes and sizes.

• Onto a hot BBQ hotplate (or pan) put onion and garlic, then rest of vegetables, pour on 2 tbsp. of oil, cook all till cooked and showing a little color.

• Place in a serving bowl drizzle in olive oil and balsamic vinegar and a little salt and pepper to taste. Mix well.

• Now place strip loin onto grill (or pan) and turn after 3-4 minutes cook for another 3 minutes till about medium rare.

• Take off and place on a clean plate. Rest for 2-3 minutes.

• Slice strip loin on an angle in long thin strips, mix with salad and serve immediately.

Warm Kangaroo Maki on Soba Noodles

1 kangaroo strip loin

1-2 seaweed sheets

Marinade Sauce

Miren wine

Soy sauce

Sancho pepper

Wasabi powder

Salad

80gr soba noodles

1 tbsp. pickled ginger

Squeeze of lime

1 tbsp. oil

Chopped chives

1 tsp. cucumber

1 tsp. pickled radish

• Make marinade to taste, depending on your desire.

• Roll loin through marinade, leave for 10 minutes to 2 hours.

• Put aside.

• In clean bowl, mix cooked soba noodles, squeeze of lime and all other ingredients.

• Chill.

• Remove kangaroo from marinade, place in a hot oiled pan, searing well, cook to your liking (recommend not past medium).

• Remove and rest for 4-5 minutes.

• Reduce remaining marinade in pan until it starts to thicken.

• Taking cooked loin, roll in seaweed sheets tightly.

• On large white plate, place soba noodle salad in centre in rectangle shape.

• Slice loin into 3mm pieces and overlap on salad. Sauce with your marinade reduction – a little on each side.

• Place chopsticks on side, garnish with chive batons.

Kangaroo Stir-fry

400gr kangaroo stir-fry

 1 small cauliflower (flowerets)

2 cloves garlic (finely chopped)

1 can baby corn pieces

1 tbsp. ginger (finely chopped)

1 onion (roughly chopped)

1 tbsp. chilli (optional)

1 red capsicum (sliced)

3 tbsp. coriander (chopped)

Soy sauce

1 packet Hokkien noodles

Crunchy peanut butter

1 carrot (sliced)

Honey

1 small head broccoli (flowerets)

Sesame oil

• Marinate kangaroo in garlic, chilli and coriander with 1 tbsp. soy sauce and 1 tbsp. sesame oil from 1 hour to overnight (depending on your time).

• In a hot wok or pan add a little oil and sauté onions then add vegetables for 3-4 minutes.

• Remove and stand.

• In the wok add kangaroo and toss browning meat for 3-4 minutes, add Hokkien noodles toss through with vegetables.

• Make a sauce of 4 tbsp. soy sauce, 1 tbsp. honey and 2 tbsp. peanut butter and a little hot water.

• Pour over stir-fry mix.

• Toss through and serve.

• Garnish with chopped long pieces of spring onion.

• Enjoy.