Recipe for 2 people


300-400g of diced kangaroo
coriander leaves
pack of mushrooms
2 zucchini
soy sauce
olive oil


Marinate diced kangaroo with olive oil, salt, pepper, oregano and rosemary, a few leaves of coriander and some mushroom, then leave it for a couple of hours in a fridge.


After a few hours, heat an oil in a frying pan and add the prepared mix. Cook it for 10minutes. Meanwhile, cut zucchini and mushroom, add salt, pepper, herbs.  Then add zucchini to the pan, cook it for a couple of minutes and finally add the rest of the mushrooms and cook it for next 3minutes.

You can mix it with a rice directly in the pan or serve it separately. At the very end put a little bit of soy sauce to enhance the flavour, coriander leaves and mix it all together and left some coriander leaves for a decoration.

Tip! This meal has a mild flavour, just the kangaroo has the strongest flavour. If you feel like you need to add some more taste, add smoked BBQ sauce that matches nicely or a couple of spoons of a plain yogurt.

3 thoughts on “Kangaroo with rice, veggies and mushrooms”

  1. Thanks.:-) Kangaroo meat reminds a beef in a certain way but it has an exotic taste. It reminds me also wild animals like deer. Usually, it is tough and has a specific smell. I like it though as I enjoy an exotic food. 🙂

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