Kangaroo fillet with pepper crust, pickled beetroot and horseradish

Preparation info
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By Christine Manfield

Published 1999

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A perfect partnership between three bold flavours. Instead of cooking the fillets in larger pieces as suggested, you can also slice the meat thinly, coat it with the pepper and cook it in the same way you would a schnitzel or minute steak — very quickly over high heat. This method may also give those who squirm at rare, relaxed meat some psychological advantage.