Meat as rich and gamey as kangaroo just begs to be paired the syrupy sweet and sour cherry sauce, all sitting atop a bed of peppery leaves, and is simply a match made in heaven. Use a good wine for this one; you can taste it. I used a Pepperjack Cabernet Sauvignon, and thoroughly enjoyed the rest of the bottle with the meal.
I need to give a big shout out to The Australian Womens Weekly Low Carb Clean Eating cookbook for this one. It’s been a fantastic source of inspiration since I bought it just after Christmas. I love it, because while it CLEARLY has a focus on clean eating, low carb recipes, it doesn’t bemoan missing anything. It celebrates what the recipes DO showcase, and gets the reader excited about the ingredients that are in the recipe, not what could be in there if it weren’t focused on clean eating. I really appreciate that, and find a lot of clean eating books/websites follow a similar tone, which is great. It makes healthy eating so much easier when your resources are proud of what they are, and don’t apologise for not being something else, or over compensate for anything. In a world of detoxes and punishing people for loving food, it’s refreshing.
There are so many recipes from this book that will make it on here, because I’ve only come across one or two so far that aren’t amazing. But I always adapt to suit myself, so I’ll be posting them here so that I don’t forget what I’ve been doing. For example, I used pretty much all the ingredients from the book to make this sensational kangaroo dish, but mine looks absolutely NOTHING like the recipe suggests. But, oh, the taste! The flavours are beyond anything I’ve ever made in my kitchen before. So complex and deep, it’s the best thing I’ve cooked this year.
serves 4 (400 calories per serve)
800g kangaroo filet, marinated in 2tbs olive oil for 30 minutes if not bought pre-oiled
1tbs olive oil
1 red onion, thinly sliced
1 red capsicum, thinly sliced
300g cherries, pitted (feel free to use frozen or canned)
¼ cup red wine vinegar
¼ cup good red wine
1tbs honey very good quality golden syrup or honey
60g baby spinach, washed
¼ large red cabbage, thinly sliced
- Preheat oven to 200C. In a frypan, heat oil on medium heat and cook onion and capsicum until softened but not coloured – about 8 minutes.
- Add cherries, wine, vinegar and honey/golden syrup and bring to a simmer. Cook, covered, for about 8 minutes.
- Heat a grill pan on high and cook kangaroo for 2 minutes. Transfer to oven tray and roast for 8 minutes while the agrodolce sauce simmers away. Stir occasionally.
- Remove from oven, cover loosely with foil and allow to rest for 10 minutes.
- Meanwhile, increase agrodolce sauce to high until it reduces and is thick and syrupy – about 3 minutes. While it is bubbling away, reheat the grill pan and stir fry the cabbage until softened, but not soggy or losing its purply hue – no more than 1 minute.
- Arrange plate with baby spinach and cabbage, top with kangaroo meat and drizzle with the agrodolce sauce.
- Serve with a good crack of black pepper, and sprinkle of salt, and a glass of the remaining wine.