Mouthwatering Australian Outback Breakfast: Kangaroo Fillet Steak, Grilled Tomatoes, and Bush Berry Compote

Allergens

N/A

Ingredients

• 4 x 6
• ounce kangaroo fillet steaks
• 4 large vine ripe tomatoes
• 1 cup mixed Australian bush berries (such as Davidson plums, finger limes, and native raspberries)
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• Fresh herbs for garnish (such as parsley, basil, or thyme)

Instructions

1. a. In a small bowl, combine honey and balsamic vinegar to create the bush berry compote base. b. Add mixed Australian bush berries to the honey balsamic mixture, gently stirring until evenly coated. Set aside. c. Season kangaroo fillet steaks with sea salt and freshly ground black pepper on both sides. d. In a large pan, heat olive oil over medium high heat. Sear kangaroo fillets for 2 minutes per side or until cooked to your desired level of doneness. Transfer the steaks to a plate and cover with foil to retain heat. Allow resting for about 3 minutes before serving. e. Thread tomatoes onto skewers, brush them with olive oil, and grill until softened and slightly charred on all sides. Remove from grill and set aside. f. Serve kangaroo fillets alongside grilled tomato skewers and bush berry compote, garnishing with fresh herbs for a burst of color and aroma.

Chef’s Insight

The secret to a perfect kangaroo fillet steak is letting it rest before slicing, allowing its juices to redistribute for a tender and flavorful mouthfeel.

Notes

Fresh herbs can be customized based on personal preference or seasonal availability.