Port-Cured Kangaroo, For Stir-Fry Or Bbq [as From Daryl]
bbq, chinese, game, meats
1 kg kangaroo fillet
300 ml port wine
1 large onion
Take the kangaroo fillet, either whole or sliced very thinly, and marinate it in the port wine mixture. Allow to stand for at least 4 days, preferably up to 7 days.
TO USE: Quickly stir fry the sliced meat in a hot oiled wok, and use with vegetables or serve alone as per any stir-fry recipe.
For a roast, preferably use a wood-fired WEBBER/enclosed-oven type of barbecue. Cook as directed as if it were beef fillet, for the type of barbecue that you are using.
This will turn out as one of the most suculent roasts [better than any beef fillet] ever tasted.
I presume this could also be baked in a conventional oven with equally successful results.-
From: Michael Loo Date: 24 Nov 97
Yield: 4 servings