Our Recipes

Chargrilled Kangaroo With Illawarra Plums

Slice kangaroo fillet into thin slices, and place into a bowl. Add honey and beer. Cover and refrigerate for 2 hours or overnight. In a small saucepan, add plums, sugar and water. Bring to the boil and allow to simmer for 20 minutes. Pour into a blender and puree. For the sauce, heat macadamia nut oil in a pan, add diced onion, garlic and chilli. Saute until transparent, add brown sugar and plum puree and allow mixture to reduce. Place fillet onto a very hot char grill or griddle pan, and brush with macadamia nut oil. Cook for 1 minute on each side, and season with salt and pepper. Do not over cook the kangaroo, as the meat will toughen. To serve, toss blanched greens in a bowl with a sprinkle of cracked pepper, macadamia nut oil and lime juice. Centre on a serving plate, and place kangaroo over the greens. Drizzle sauce over the kangaroo. Serve with wattle seed damper or bread.

Chargrilled Kangaroo With Illawarra Plums Ingredients
Ingredient Quantity Description Stallholders
Plums200 gramsillawarra plums
LimeJuice of 1/2
Oil3 tablespoonsmacadamia nut (or good olive oil)
Warrigal greens1 bunchblanched
Beer100 millilitres
Honey100 millilitres
Kangaroo180 gramsfillet
Sugar1 teaspoonBrown
Water200 millilitres
Chilli1red, sliced
Garlic1 teaspooncrushed

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