Copyright John Paul Urizar
www.johnpaulurizar.com.au
Here's a variation on the Thai beef salad using kangaroo in place of beef. The addition of fennel, other than giving it some extra crunch is a lovely accompaniment to the gamey meat.
Heat a grill pan to very hot, Brown the kangaroo on all sides for approx 6- 8 minutes in total. Cover with foil and allow to rest for 5 minutes before slicing.
Arrange the salad ingredients and herbs on a large platter. Combine the dressing ingredients in a small jar.
Once the kangaroo has rested, slice it finely and arrange over the platter. Drizzle the dressing over the meat and salad and sprinkle the chopped peanuts over the top.
Note: When buying fennel for salad, select the smaller more delicate bulbs and always choose clean, crisp bulbs with no sign of browning and the tops intact.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 830 kj |
| Calories | 198 kcal |
| Fat | 5 g |
| Saturated Fat | 1.1 g |
| Total Carbohydrate | 6.3 g |
| Total Protein | 29.7 g |
| Fibre | 3.4 g |
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