The nutritional profile of kangaroo is closer to the meat our ancestors ate in the days they had to hunt outside a supermarket. Unlike most farmed animals which carry more saturated fat than anyone needs, kangaroo is an exceptionally lean meat, a good source of Omega 3 fatty acids and a great source of iron and zinc. Cook it quickly though, being so lean, it will become very tough very quickly if cooked too long.
Preheat the oven to 180 degrees Celsius. Brush the steaks with olive oil and sear on a grill pan on both sides for 2 minutes. Transfer to a baking tray and place in the oven to cook through for a further 10 minutes.
Bring a large pan of water to boil and blanch the silverbeet for 2 minutes. Drain thoroughly and squeeze excess moisture from it.
Serve the kangaroo on a bed of silverbeet with accompanying hummus and beetroot relish.
Note: when buying hummus always check the ingredient list and buy a brand free of any artificial preservatives and other additives.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1626 kj |
| Calories | 389 kcal |
| Fat | 17 g |
| Saturated Fat | 3.3 g |
| Total Carbohydrate | 10.9 g |
| Total Protein | 43.8 g |
| Fibre | 9 g |
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