Balsamic, Rosemary and Garlic Kangaroo with Parsnip Mash

Added on August 5th, 2012 by our friend from http://groweatrun.blogspot.com.au/

Cooking Steps

In a bowl add the kangaroo fillets, garlic, rosemary and oil and mix until the kangaroo is coated. If you have time, do this in the morning or the night before to get a good marinade, but there’s nothing wrong with leaving it for 30mins.

Peal and chop the parsnip into cubes.
Add the parsnip to a saucepan, cover with water and bring to the boil. You want the water to simmer and the parsnip to cook until it’s soft. A little tip that I learned a while ago, is that anything that grows below the ground you should start in cold water and bring to the boil, anything that grows above the ground you should boil the water first before cooking it.

Once the parsnip is cooked, simply mash or put in a food processor and mash or process until smooth. You shouldn’t have to add anything to this.

Heat a frypan or grill and cook the kangaroo, the first side will need approximately 4 minutes and then turn over for another 2-3 minutes on the second side. Kangaroo is best served a little pink. Just before you take the kangaroo out of the frypan add a few tablespoons (a good splosh) of balsamic vinegar and caramelise the meat.

Take the kangaroo from the frypan and rest on a plate covered for a few minutes, in the meantime add the asparagus to the pan and a small amount of water to deglaze the balsamic vinegar and cook for 4 -5 minutes.
Serve and enjoy!! xx

Serves 4
20 minutes
This is a Recipe

Ingredients

  • 4 Kangaroo fillets (you could use lamb, or another lean meat as a substitute)
  • 2 Cloves Garlic
  • 4 TBSP Rosemary
  • 1 TSP Olive Oil
  • Balsamic Vinegar
  • 4 Parsnips
  • 2 Bunches Asparagus
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5 Responses to “Balsamic, Rosemary and Garlic Kangaroo with Parsnip Mash”

  1. [...] web!Balsamic, Rosemary and Garlic Kangaroo with Parsnip Mash Fast Paleo / Posted on: August 05, 2012Fast Paleo – In a bowl add the kangaroo fillets, garlic, rosemary and oil and mix until the kangaroo is [...]

    Balsamic, Rosemary and Garlic Kangaroo with Parsnip Mash | Paleo Digest, on August 5th, 2012

  2. This is a killer feed! One of my favorites. All the rights and none of the wrongs, including tasting bloody sensational!
    I saw it on groweatrun.blogspot.com too.

    Russ, on August 5th, 2012

  3. [...] In a bowl add the kangaroo fillets, garlic, rosemary and oil and mix until the kangaroo is coated. If you have time, do this in the morning or the night before to get a good marinade, but there’s nothing wrong with leaving it for 30mins….More at Fast Paleo » Balsamic, Rosemary and Garlic Kangaroo with Parsnip … [...]

    Kangaroo With Garlic And Rosemary | Exotic Meats, on August 10th, 2012

  4. [...] This looks like a very simple and tasty recipe that would be great anytime of the week.  You also shouldn’t hesitate to serve this at a more formal dinner.  Just make sure you don’t over-cook the Kangaroo. In a bowl add the kangaroo fillets, garlic, rosemary and oil and mix until the kangaroo is coated. If you have time, do this in the morning or the night before to get a good marinade, but there’s nothing wrong with leaving it for 30mins….More at Fast Paleo » Balsamic, Rosemary and Garlic Kangaroo with Parsnip … [...]

    Kangaroo With Garlic And Rosemary | Foodlydo, on September 29th, 2012

  5. [...] In a bowl add the kangaroo fillets, garlic, rosemary and oil and mix until the kangaroo is coated. If you have time, do this in the morning or the night before to get a good marinade, but there’s nothing wrong with leaving it for 30mins….More at Fast Paleo » Balsamic, Rosemary and Garlic Kangaroo with Parsnip … [...]

    Garlic And Rosemary Kangaroo, on February 23rd, 2013

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