- 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, rosemary, a few coriander leaves. Add some mushroom, then leave it for a couple of hours in a fridge.
After a few hours, take the meat from the fridge. Heat an oil in a frying pan and add the prepared mix. Cook it for 10minutes.
Meanwhile, cut zucchini and mushroom, add salt, pepper and herbs. Then add zucchini, cook it for a couple of minutes.
Finally add the rest of the mushrooms and cook it for next 3 minutes. 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 and coriander leaves. Mix it all together and left some coriander leaves for a decoration.
This recipe is quite quick. However, kangaroo meat can be cheewy and it might require a long slow cook or cook it fast. Therefore, consider to cook the meat separately and faster. The kangaroo flavour has a combination between beef and deer. Not everyone might like the taste. However, this combination of herbs make the meat taste nice. This recipe is designed for 2 people. Let’s try it.
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.