Kangaroo Steaks With Marinated Mandarins - cooking recipe

Ingredients
    1 kg kangaroo fillet (you can substitute beef fillet)
    1 can mandarin segment
    marinade
    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
    1/4 cup Grand Marnier
Preparation
    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 for 10-15 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.

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