Kangaroo and Rice Salad
  • PREP: 10 MINS
  • COOK: 30 MINS
  • SRVS: 2 to 4 (depending how big your appetite is :D





500g Kangaroo Fillets

2 tbs ABC Soy Sauce

2 tbs Balsamic Vinegar



2 cups Brown Rice (or rice of your choice)

4 cups water

1 Sprig of rosemary

1 tbs Lemon juice

1 tbs Lime juice

Pinch of Salt


1/4 cup Semi Dried Tomatos

1/8 cup roasted Garlic Cloves

Red Cow Organics Chilli Garlic Persian Feta
Grated Parmesan

Pan Juice as Dressing 








1 - Pop rice and water into pot bring to the boil then simmer for 25min.


2 - Once cooked remove from heat and pop into strainer and rinse with cold water until cool to touch.



1 - Pre-Heat pan


2 - Seal Kangaroo fillets, once sealed add in Soy Sauce & Balsamic Vinegar


3 - Cook to your desired level


Pan Juice Dressing:


1 - Reduce pan heat add water and simmer until sauce reduces too desired thickness.



Combine rice with Semi-Dried Tomato’s and Roasted Garlic Cloves, I popped this in the bottom of the serving plate then sliced the kangaroo and popped it on top.


I also sprinkled a good pinch of shave parmesan cheese on top along with a couple of generous cubes of Red Cow Organics Feta and drizzled the pan juice over once everything was on the plate.