Cooking Kangaroo Fillet On The Bbq: A Tasty Adventure

Kangaroo meat is a delicious and healthy dish that is commonly found in Australia. It has a rich flavour and is incredibly lean, so it requires some extra care and attention when cooking. Here is a guide on how to cook kangaroo fillet on a BBQ.

Marinating the fillet

To begin, grab a bowl and add your chosen herbs and spices. For a simple seasoning, salt and pepper will enhance the steak's natural flavours, while other ingredients like thyme, garlic, ginger, and brown sugar will give it a more unique taste. For a kangaroo fillet, it's recommended to use bold flavours as the meat has a strong taste. You could grate two cloves of garlic, add freshly ground black pepper, and a pinch of salt.

Next, you'll need to add a splash of oil. Olive oil is a good option, as it helps the seasoning stick to the meat and also prevents the meat from sticking to the pan or grill. Coat the fillets in the mixture and then place them in the refrigerator for at least two hours or even overnight. This will allow the flavours to really absorb into the meat.

If you want to add an extra layer of flavour, you can submerge the fillets in a flavoured liquid. Red wine is a popular choice for this. Cover the bowl with plastic wrap and return it to the refrigerator for at least two hours or overnight.

Once your fillets are nicely marinated, they are ready to be cooked on the BBQ!

Preparing the barbecue

To prepare your barbecue for cooking kangaroo fillet, you'll want to get it really hot. If you're using charcoal, place the fillets directly over the coals. If you're using a Weber Q barbecue, set it up with a convection tray and trivet. For other barbecues, simply preheat to a high heat setting.

Before you begin cooking, you'll want to trim your fillets if they haven't been pre-trimmed. Then, smear the fillets with olive oil and season. You can use salt and pepper, or a mixture of olive oil, lemon juice, garlic, thyme, salt, and pepper. If you have time, you can marinate the fillets in the olive oil, lemon juice, garlic, thyme, salt, and pepper mixture for 2 hours or overnight in the refrigerator. This will help to tenderise the meat and add extra flavour.

Once your barbecue is hot and your fillets are prepared, you're ready to start cooking.

Cooking the fillet

When you're ready to cook your kangaroo fillet, first trim the fillets if they haven't been pre-trimmed. Then, smear the fillets with olive oil and season with salt and pepper. You can also add other herbs and spices like thyme, garlic, ginger, and brown sugar to enhance the flavour. Cover the seasoned fillets with plastic film and let them sit for 15 to 30 minutes before cooking.

Next, preheat your barbecue to high heat, around 400 °F (204 °C), or set up your barbecue for direct grilling. If you're using a skillet or frying pan, heat it to a high temperature as well. Place the fillets directly over the charcoal on the barbecue or in the pan and cook for 3 to 4 minutes on the first side without turning. Then, flip the fillets and cook for another 2 to 4 minutes, depending on the thickness of the meat.

Kangaroo meat is very lean, so it's best enjoyed rare or medium-rare. To check if your fillets are done, press down on the centre of the meat with tongs. If it's mostly firm but still gives a little, it's ready. Remove the fillets from the heat and let them rest in a warm spot for 6 to 10 minutes before serving.

Before serving, slice the fillets and serve them with your choice of sides. Enjoy your perfectly cooked kangaroo fillet!

Resting the fillet

For a BBQ-grilled kangaroo fillet, it is recommended to let the meat rest for 4 to 8 minutes. This allows the juices to redistribute and the meat to relax, ensuring it is tender and moist. You can tent it with foil to keep it warm and let it rest for 4 to 5 minutes. This will give you a perfectly cooked, rare or medium-rare fillet.

If you are cooking the fillet in a skillet or frying pan, a slightly longer resting time is recommended. After removing the fillet from the heat, cover it loosely with foil and let it rest for about 6 to 8 minutes. This allows the meat to reach the perfect internal temperature and ensures that the juices are sealed inside.

For a pan-seared fillet, a resting time of 5 minutes is usually sufficient. This allows the meat to cool down slightly and makes it easier to slice and serve.

It is important to note that the resting time can vary depending on the thickness of the fillet and your desired doneness. For a thicker fillet or if you prefer your meat well-done, you may need to increase the resting time by a few minutes. Always keep the fillet in a warm spot and loosely tented with foil to prevent it from cooling down too much.

Serving the fillet

Once you've cooked your kangaroo fillet, it's important to let it rest before serving. Cover the fillet with foil and leave it to rest for at least 5 minutes, or up to 10 minutes.

After resting, slice the fillet and serve. You can serve the fillet on its own, or with a sauce. For example, you could serve it with pan juices, a mustard dressing, or a sauce made from Worcestershire sauce and sugar.

To serve, place the sliced fillet on a bed of sweet potato mash with beans, or with a rocket, beetroot and sweet potato salad.

Frequently asked questions