Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Variety Meats >> Kangaroo 09

Print this Recipe    Kangaroo 09

Thai Kangaroo Salad

kangaroo fillet
capsicum
chili
thai spices
brown rice
shallots
lettuce
soy sauce or fish sauce
sesame seeds

Cut lettuce into thin strips and store in bowl of cold water in
fridge until ready to serve. Cut red capsicum into long strips and
remove all seeds. soak for 30 minutes in soy sauce.

Cut kangaroo fillets into thin strips about 3 cm wide.

Heat wok to about 200 degrees with a little oil, sesame seeds and
Thai spices already in the bottom. Don't throw them in when it is
already hot, you'll burn the seeds and they taste awful. Heat for
3-5 minutes and add chilli and then the Kangaroo strips.

Seal strips in the hot oil (they should not be swimming in oil but
also not sticking to the sides). Once a rich brown, lower temperature
and stir for 5 minutes. Cook to taste. You do not want it raw as
it has a very strong taste. Medium pink inside is best. I always
cook simmer mine for about 8-10 minutes.

Chuck in a few more Thai mixed spices, add finely cut shallots and
your capsicum and stir over 100 degrees Celsius.

Serve over freshly cooked brown rice with a few raw shallots cut
over the top, add some cool lettuce from the fridge and serve with
a good full bodied red wine.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.