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.

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Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 3 people

Cuisine: Australasian

Calories: 1234

Ingredients Method

Ingredients

3 kangaroo steaks about 120-150g each
Marinade: 50 ml Worcester sauce
1 Tbsp olive oil
¼ tsp demerara sugar
2 stripped sprigs of fresh thyme
2 cloves garlic finely chopped
salt & freshly ground pepper

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.