Sizzling Kangaroo Pie
A sizzling Australian kangaroo pie with beetroot and avocado, finished with macadamia nuts, a vegemite glaze and lemon myrtle, served over sourdough toast.
Ingredients
Instructions
Season the kangaroo fillet well; kangaroo is very lean, so avoid overcooking it past medium.
Braise over medium-high heat until well seared on the outside, about 4 minutes, then rest briefly.
Add the diced beetroot and avocado to the pan and cook until just softened, about 8 minutes.
Stir through the macadamia nuts, vegemite glaze, native thyme and lemon myrtle.
Slice the rested kangaroo thinly against the grain.
Toast the sourdough separately until golden.
Pile the kangaroo and beetroot mixture onto the toast and serve immediately while hot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.