Variety Meats: Thai Roo Salad by Recipe Cottage

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	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 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. 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.