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
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.