Recipes

Red Wine and Garlic Roast Kangaroo Leg

 

What you'll need...

 

1 x Dew's Meats Red Wine and Garlic Easy Carve Leg Roast 1.6kg Approx.

 

Olive oil

 

Cooking...

 

Preheat oven to 180C

Place marinated leg roast on rack in roasting pan

Brush with oilive oil and place in oven

Cooking time will depend on the size of the roast but a good rule is usually approximately 20mins per 500g for medium

 

Serve with side dish of your preference.

 

Serves 4-6 people

 

 

Kangaroo Pepper Steak with Green Leaf Salad and Balsamic Lemon Dressing

 

What you'll need...

1 Pkt Dew's Meats Kangaroo Fillet Pepper Steak

 

For the Salad...

Olive Oil

1 bunch of baby spinach

1 bunch of rocket

1 red Oak lettuce

8 Truss Cerry Tomatoes

Small Onion

Handful of Kalamata Olives

Balsamic Lemon Dresson

 

Cooking...

Preheat grill pan and spray lightly with Olive oil. Sear your Orroroo Pepper Steak on each siode until done to taste, do not over cook.

MEDIUM (depending on the thickness of the steak) should be about 3 minutes on each side.

 

Mix Salad ingredients and toss with dressing just before serving.

 

 

Bush Tomato and Mountain Pepper-leaf Kangaroo Sausages with Creamy Parsnip & Potato Mash.

 

What you'll need...

2 Pkt Orroroo Bush Tomato and Mountain Pepper-leaf  sausages.

 

For the Mash....

3 Medium Potatoes

3 Parsnips

30g Butter

30ml Milk

60g Lite Sour Cream

Salt & Pepper to Tast

 

Cooking...

Cook sausages in a non-stick pan or BBQ plate until done.

 

Peel and cut potatoes and parsnip into pieces and place in saucepan with enough water to cover.

 

Bring to the boil and cook for 20mins or until soft. Drain Well

 

Add Butter, sour cream and milk to vegetables and mash until smooth.

Serve with green vegetables such as beans, sprouts or wilted spinach

 

Serves 4-6 People