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Barbecued kangaroo fillet
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- 4 x 250g trimmed kangaroo fillets
- Extra-virgin olive oil
- Freshly ground black pepper
Trim the kangaroo fillets (if you have not bought them trimmed).
Smear the fillets quickly with olive oil and grind on pepper, then cover with plastic film and allow to sit for 20 minutes before cooking. (You need to coat the kangaroo thoroughly as the meat oxidises very quickly once cut or removed from its vacuum packaging.)
Preheat the barbecue to high, or stand a frying pan over a high heat. Cook the fillets for three minutes on the first side (don't turn before then or the flesh will stick and tear), then turn and cook for another two to three minutes, depending on the thickness of the meat.
Allow to rest in a warm spot for a good 6–8 minutes.
Recipe care of Maggie Beer