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Kangaroo Steaks with Marinated Mandarins Recipe | |
Australian Potpourri | |
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Ingredients:
1 kg kangaroo fillet (you can substitute beef fillet) Marinade: 1 can mandarin segments 1/4 cup Grand Marnier 2-3 tablespoons spicy plum sauce 2 oranges, juiced or 2 tablespoons orange juice concentrate 2/3 cup kikkoman teriyaki sauce fresh ground black pepper 1 lemon, juiced 1 tablespoon dark brown sugar 1 tablespoon olive oil 1 lime, juiced
Directions:
Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly. Drain liquid off mandarins and add liquid to all other marinade ingredients. Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is. Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain). Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish. Add steaks & pour over remaining marinade and refrigerate turning occasionally. Remove steaks from refrigerator 2 hours before cooking and turn meat. Grill steaks about 10 minutes, until medium cooked. DO NOT OVERCOOK AND TOUGHEN. Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly. Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces. Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier. Serve with a Gutsy Aussie Red. Makes 4 large servings | |