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LOCATION: Recipes >> Variety Meats >> Thai Roo Salad

Print this Recipe    Thai Roo Salad

Kangaroo Fillet - as many as you are hungry.
Capsicum (Red Peppers in the US I think)
Chili - to taste
Thai Spices - get a good mixed variety
Brown Rice
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. Make sure the
meat you purchase has been properly prepared. It should be hung for a
few days by your butcher. It is similar to Venison in this way. Get your
Roo from a specialist!
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. I like to frighten my
shallots and capsicum but they should be just going soft when you take
them out.

Server 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.


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