Variety Meats: Kangaroo 06 by Recipe Cottage

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	Kangaroo 06

		Kangaroo fillet & Mesclun Salad Stack Serves 4 12 x kangaroo tenderloin fillets about 60 gms each 1/2 kg Mesclun salad 1 tub yoghurt 1 x 375 ml jar Tandoori marinade 4 tomatoes 200 ml vinaigrette dressing 2 parsnip 150 ml olive oil Mix 1 tub yoghurt and 4 tblspn tandoori spices. Marinate Southern Game Meat kangaroo tenderloin fillets in this mixture in the refrigerator for 4 hours. Add 2 tblspn of olive oil and salt and pepper to the marinade, then cook the fillets quickly on a high heat, in a well-oiled frying pan, for 5 minutes and leave to rest on a plate. Whilst the meat is resting, wash lettuce leaves and arrange leaves in a tall stack. Peel then deep-fry parsnips for 5 minutes or until golden brown, slice thinly long-ways. Slice fillets in half, in long strips and arrange randomly across the stack on the plate with the slices of parsnip. Puree tomatoes in blender, add vinaigrette dressing and whisk then dress all ingredients with tomato vinaigrette.