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Pan-Seared Kangaroo Parmigiana
A pan-seared Australian dish featuring kangaroo fillet with sweet potato, bush tomato and macadamia. Searing the kangaroo briefly so it stays pink in the centre is essential, since kangaroo is extremely lean and turns tough within moments of overcooking.
Ingredients
Instructions
Season the kangaroo fillet and sear it over medium-high heat until browned but still pink in the center, about 5 minutes, since kangaroo is very lean and easily overcooked.
Add the sweet potato and spring onion, cooking until softened, about 4 minutes.
Stir in the bush tomato, macadamia nuts and golden syrup for a final minute.
Cook the jasmine rice separately and fluff with a fork.
Let the kangaroo rest for a few minutes before slicing.
Fold in the avocado just before serving.
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.
