Chineese Kang Boa Chicken
Serves  3-4


3/4lb     Chicken breasts, boneless
1x          Egg
1 tsp      Cornstarch
2 tbl       Peanut oil
3x          Onions, green
1 tbl        Peanut oil
1 tbl        Ginger, chopped
2 x          Garlic cloves, crushed
1 tbl        Sherry
3 tbl        Soy sauce
1/2 tb l    Sugar
1/4 cup   Stock, chicken
1/2 tbl     Vinegar, white
1 1/2 tbl  Water
1 cup       Peanuts

Deep fry peanuts until golden and crunchy.

Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set aside to marinate for 30 minutes.

Add oil to wok and tilt pan to distribute. When temperature reaches 350,

Add chicken and stir fry until 80% tender. Drain.

Cut green onions into 1/2" pieces. Dry wok, add green onions, oil, ginger, and garlic. Stir fry for 1 minute, then add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and cornstarch dissolved in water. Stir in fried peanuts and stir fry until chicken is fully cooked.

Serve immediately with rice.

Jerk Chicken Stir-Fry
Serves 2

1lb Boneless skinless chicken breast halves, cut into 1/2" strips
2 tsp Jerk seasoning, (dry)
1 tbl Vegetable oil
4x  med  Green onions, cut into 1/2" pieces
1x med  Red bell pepper, cut into 1" pieces
1x can  Mandarin orange segments (11oz), drained
1/2 cup  Honey-roasted peanuts
4x cup  Hot cooked rice

1. Place chicken in heavy-duty resealable plastic bag. Sprinkle jerk seasoning over chicken; seal bag and shake until chicken is evenly coated.

2. Heat oil in 10-inch skillet over medium high heat. Add chicken; stir-fry 10 to 12 minutes or until no longer pink in center. Add onions and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.

3. Gently stir in orange segments. Sprinkle with peanuts. Serve over rice.


Kangaroo is a true "Wild" game meat. It has a mild game favour and is extremely lean. In fact the fat level in Kangaroo meat is between 1.0 and 1.5%,added to this is the fact that it has a low kilojoule level making it an excellent source of zinc and iron not to mention protein

Kangaroo Pepper Steak with Mushrooms
Serves 2

1kg Kangaroo Fillet Steak
300g  Chopped Mushrooms
1 Finely chopped Onion
3tbs Unsalted Butter
2tbs Extra Virgin Olive Oil
1x 400ml Can of Coconut Milk
1 bottle Dry White wine
2tsp Coarse ground black pepper
Grain Mustard
3tbs Chopped coriander
Salt to taste

Preparation :
Sprinkle steaks with flour and pepper, and rub in, both sides. Heat oil and quickly cook steaks until juices appear on the top surface, (about 3 minutes per side). Remove steaks to a warm plate to rest. Add butter to pan and saute onion and mushrooms for 4 minutes. Add wine to pan and boil down until almost dry, stirring. Add coconut milk and stir until it starts to thicken. Stir in mustard. Add salt to taste. Pour mushroom sauce over steaks, and sprinkle with chopped corriander. Serve with a side salad.

Kangaroo Fillet Steak with Balsamic Glaze
Serves 2

4 x 200 Kangaroo Fillets
4tbl Clarified Butter
3tbs Balsamic Vinigar
200ml Red Wine
1tsp Dijon Mustard
1tsp French Mustard
1tbl melted butter mixed with
1tbl flour
2tbs finely chopped parsley
Salt & pepper to taste

Allow about 3 pieces per person (about 50 g each). Toss in flour.
Melt clarified butter in a large pan. When hot add kangaroo medallions and cook quickly to seal both sides. Remove from pan and keep warm while you make the sauce. It may be necessary to fry in two batches, depending on the size of your pan. Don't overcrowd the pan - the meat should always fry, don't let it stew.
Mix the mustards into the wine. Mix extra softened butter with 1 tablespoon flour to a soft paste (this is used to thicken sauce at the end).
Tip out leftover butter from the frying pan. Add vinegar to a hot pan and bring to the boil. Add wine and boil quickly until reduced by half. Finally add grated onion and thicken sauce by whisking in dobs of the butter mixture, stirring until sauce thickens. Boil for a few minutes and then add chopped parsley. Pour over the medallions.

5 minute Kangaroo Fillets in  Mustard Sauce
Serves 2


1lb  Kangaroo loin fillets
3/4   cup  cream
2tbl  chopped green shallots
2tbl  whole-grain mustard
Olive oil as needed
Salt to taste     

Prepare the sauce first. Place the cream, shallots and mustard in a pan, bring to the boil gently and simmer for 1 minute. Season to taste.

Heat the oil in a frying pan and cook the fillets over a high heat for about 2 minutes, turning once. Transfer to a warmed plate and place into a warm oven to rest for a further 2 minutes.

Slice the fillets and serve with the hot sauce, baby potatoes and snow peas or beans

Kangaroo Fillet with Red Currant Sauce
Serves 1

1x    Kangaroo fillet - (3 1/2 to 4 1/2 oz) per person
1tsp  Olive oil
2cup  Beef stock
1 cup Red wine
3tsp  Redcurrant Jelly

Brush Kangaroo with olive oil and pan fry over high heat to seal until brown on all sides. Place on a baking tray and roast at 200 degrees for 5 minutes.

Meanwhile pour remaing ingredients into frying pan and boil over high heat until reduced to a thick and syrupy sauce.

Remove kangaroo from oven,cover with foil and rest for 10 minutes.

To Serve: Slice kangaroo and spoon over sauce. Serve with sliced potatoes cooked in the oven until crunchy and a steamed green vegetable such as asparagus.

Seared Kangaroo with Guinness Glaze & Damper
Serves 3-4

1.8kg  Kangaroo fillet steaks
Fresh Herbs
Juniper Berries
100ml Oil
2x Cloves of Garlic
Ground Pepper & Salt to taste

Trim kangaroo, season with salt and pepper. Mix together chopped herb, crushed juniper berries & garlic. Roll Kangaroo in mixture to coat. Cover with oil & leave to marinate.

Guinness Glaze Ingredients
750ml Guiness Stout
20g  Brown Sugar
300ml Meat Glaze
Reduce guinness with brown sugar, add meat glaze and correct consistency

Damper Ingredients
1kg      Self Raising Flour
100g    Milk Powder
100g    Butter
50g      Sugar
650ml  Water
Mix all ingredients to a rough dough. Don’t over work. Dust with flour and bake in greased Brioche moulds at 180ºC for 45 minutes

Thai Green Curry with Kangaroo
 Serves 4-6

3 tbsp. sunflower oil
1 onion, finely chopped
1 red pepper, halved, seeded and sliced
1 yellow pepper, halved seeded and sliced
4-6 tbsp. bought Thai green curry paste
2 x 400ml cans coconut milk
400ml vegetable stock or water
3 kaffir lime leaves (or grated zest of 1 lime)
250g small broccoli florets
125g mange tout
2 courgettes, sliced
2 tbsp. chopped fresh coriander
salt and freshly ground black pepper to taste
500g  Kangaroo

Heat the oil in a large sauté pan until smoking and add the sliced onion and red pepper. Cook over a high heat until the onions are just beginning to catch and go brown around the edges.

Stir in the curry paste, cook for 1 minute, then pour in the coconut milk, stock and lime leaves or zest. Bring to the boil then turn down the heat and simmer gently for 10 minutes.

Add the broccoli and simmer for 5 minutes, then add the mange tout and courgettes and simmer for a further 5 minutes or until the vegetables are tender and the sauce very slightly thickened.

Drop the sliced Kangaroo into the curry and simmer for 2-3 minutes. Serve the curry in warmed deep soup bowls with boiled Thai Jasmine rice.