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Print this Recipe    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.

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