Worcester and Garlic Kangaroo Steaks
If you’ve not tried kangaroo you should really give it a go! The steak’s very tender – far less fatty than beef, a bit like venison though not so gamey. Apparently it’s more healthy than the “normal” meats. This Worcester and Garlic Kangaroo Steaks recipe is my variation on one a friend in Australia did for a Boxing Day barbeque. That was memorably delicious and this one’s pretty bonzer too! Sweet potatoes go particularly nicely with this dish.
Ingredients
Method
- Mix the marinade and pour into a medium freezer bag. Add the steaks, tie the top and massage well. Leave in the fridge for an hour or so if you’ve got time.
- Put a griddle pan over a high heat, then quickly seal the steak on both sides. Turn down to medium and pour over about half the marinade.
- Allow to cook for about the same time as you like normal steak, turning a couple of times.
- Finally pour over the remaining marinade and allow to heat, then serve.