ORANGE PEPPEROO - an award winning recipe by Gus Donaghy of Playing with Fire
4 Kangaroo fillets
1/3 cup Olive oil
1/4 cup Orange liqueur
¾ cup orange juice
1 clove Garlic crushed
3 Tablespoons Soy sauce
1 teaspoon SFF whole Mountain pepper berries
1 Tablespoon SFF Mountain pepper roughly cracked.
Cornflour for thickening
Kangaroo meat is lean, healthy and highly nutritious. It must be steeped in good quality oil prior to cooking to avoid moisture loss and greying.
Marinate Roo fillets in Olive oil, garlic and roughly cracked pepper overnight.(some discolouration normal) Pre-heat oven to 250c. Seer and seal fillets in a very hot cast iron skillet for 30 seconds each side.
Place skillet immediately into oven (heated lid on) and reduce heat to 200c. Cook 8 minutes for medium.6 minutes rare.
Remove from oven & let rest in a warm position like oven door for 8 minutes.
Sauce; Melt butter in a small saucepan, add Orange liqueur and orange juice, whole pepper berries and soy sauce. Bring slowly to the boil, thicken with a little cornflour and water and simmer 3 minutes. Pour over Roo fillets. Serve with salad or steamed vegies.