Kangaroo Fillet

Kangaroo IS past of the Australian food choices, but is not popular with all Australians.

• 1 pound kangaroo fillet (or beef rump steak) 500 grams
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon Teryaki sauce

METHOD

Heat a griddle or non stick pan and add a little oil spray. Cook meat quickly on each side for about 2 minutes to seal.

Reduce heat slightly and cook until just pink in the centre of each piece. Stir Teriyaki sauce into pan juices, whisking to combine.

Serve drizzled with the pan juices.

Serves: 3

Contributor: Margaret e walker

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