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Kangaroo Fillets with Raspberry Glaze

  Olive oil 2 Teaspoon (spray as required)
  Kangaroo fillets 1 Pound
  Green bell pepper 1 Teaspoon
  Shallot/Scallion 2 , finely chopped (for glaze)
  Chicken stock 1⁄3 Cup (5.33 tbs)
  Raspberry jam 1 1⁄2 Tablespoon
  Wine vinegar 1 1⁄2 Tablespoon
  Raspberry 1⁄2 Cup (8 tbs)
  Vegetable 100 Gram, boiled

1. Place a frying pan on high heat, and spray olive oil in it.
2. Place kangaroo fillets, season with pepper, and cook for about 2 minutes per side.
3. Turn the heat to low, and cook until done, turning occasionally. Do not overcook.
4. Remove from pan, warp it in foil, and allow it to rest for an hour.
5. For glaze, turn the heat to high, and in the same pan, add shallots and chicken stock.
6. Drop raspberry jam , stir and cook for about 2-3 minutes.
7. Turn the heat to low, and pour red wine vinegar. Give it a nice stir.
8. Throw raspberry and mix well. Allow it to simmer for 4 minutes. Crush raspberries with spoon.

9. Remove kangaroo fillets from foil, top it with glaze.

10. Serve kangaroo fillets hot with boiled veggies, and sour cream.

Overcooking will make kangaroo meat tough.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
70 Minutes
Ready In: 
85 Minutes

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Average: 3.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 720 Calories from Fat 425

% Daily Value*

Total Fat 47 g72.6%

Saturated Fat 17.5 g87.5%

Trans Fat 0 g

Cholesterol 150.9 mg50.3%

Sodium 198.5 mg8.3%

Total Carbohydrates 24 g8.2%

Dietary Fiber 4.5 g18%

Sugars 9.2 g

Protein 48 g96.5%

Vitamin A 57.2% Vitamin C 32.1%

Calcium 8.6% Iron 24.6%

*Based on a 2000 Calorie diet


Kangaroo Fillets With Raspberry Glaze Recipe Video