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Kangaroo Fillet with Spring Vegetables
Serves 4

500 gms Kangaroo tenderloin fillet
50 ml olive oil
150 gms Cajun spices
2 yellow zucchini
1 pack snow peas
1 bunch spring onion bulbs
sprinkle mixed dried herbs
1 pack baby corn
1 bunch chives
50 ml green, yellow and red capsicum oils
sprig of rosemary

Dip fillets of kangaroo in olive oil to cover well. Roll oiled
fillets in Cajun spices then cover with plastic wrap and place in
the refrigerator for 2 - 4 hours. Heat oil in a wok or heavy frying
pan to very hot. Brown fillets on all sides at a very high heat
for two minutes then set to one side, cover with foil and rest.
Slice zucchini and blanch in boiling water for 1 minute.

Blanch snow peas in boiling water for 1 minute. Saute spring onion
bulbs with fresh garden herbs. Blanch baby corn in boiling water
for 1 minute and wrap with chives.

Serve kangaroo meat and vegetables with red, yellow and green
capsicum oil sauces. Add a sprig of rosemary to garnish.


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