Native Thyme Crusted Kangaroo
Prep.time 130mins including marinating
4 x 150g loin or tenderloin fillets or rump
5g Native thyme
2 cloves garlic, crushed
250ml canola oil
Lightly season the roo with the native thyme and salt and
place into a stainless steel or glass bowl. Add the crushed garlic and cover the meat with
oil. Leave to marinate at chill temperature for at least two hours although the roo will
improve in gaminess and texture over the next three months when stored in this manner.
To cook, remove the meat from the oil and allow to drain.
Sear both sides of the meat in a hot frying pan cooking each side for 60 seconds and
finish to doneness (still rare in the middle) by turning the meat once more each side.
Leave to rest in a warm place before serving.
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