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Creamy Kangaroo Roast
A creamy Australian kangaroo roast with sweet potato, zucchini and beetroot, finished with tomato relish and lemon myrtle, served over jasmine rice.
Ingredients
Instructions
Season the kangaroo fillet and sear it over medium-high heat until browned but still pink in the center, about 7 minutes, since kangaroo is very lean and easily overcooked.
Add the sweet potato, zucchini and beetroot, cooking until softened, about 3 minutes.
Stir in the tomato relish and lemon myrtle for 2 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the kangaroo rest for a few minutes before slicing.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
