Directions:
- Cut kangaroo into 6 x 4 cm pieces.
- Beat to tenderise.
- Mix flour, semolina and salt on kitchen paper.
- Coat each piece well with flour.
- Heat oil in nonstick frypan on low-medium heat, brown meat on both sides.
- Cook meat for 2-3 minutes, turning once.
- Do NOT overcook as overcooked kangaroo turns leathery!
- Place meat on serving dish, spoon over with prepared sauce (piping hot).
- Serve garnished with fresh coriander.
- To cook ahead: Coat meat for 8-12 hours ahead and refrigerate in sealed container.
- Prepare sauce of your choice, freeze for up to 4-6 weeks, thaw in fridge.
- Heat and spoon over on cooked meat.
- Cook meat just before serving.
- Great for BBQs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 543.3 Kcal (2275 kJ) | ||
| Calories from fat | 152.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.93g | 26% | |
|---|---|---|---|
| Sodium | 1098.12mg | 46% | |
| Potassium | 87.49mg | 2% | |
| Total Carbs | 84.87g | 28% | |
| Sugars | 4.59g | 18% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 14.3g | 29% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 5.5mg | 30% | |
| Calcium | 23.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 400.36 Kcal (1676 kJ) | ||
| Calories from fat | 112.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 26% | |
|---|---|---|---|
| Sodium | 809.21mg | 46% | |
| Potassium | 64.47mg | 2% | |
| Total Carbs | 62.54g | 28% | |
| Sugars | 3.38g | 18% | |
| Dietary Fiber | 3.53g | 19% | |
| Protein | 10.54g | 29% | |
| Vitamin C | 7.5mg | 17% | |
| Iron | 4mg | 30% | |
| Calcium | 17.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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