Grilled Kangaroo, Warm Pumpkin & Feta Salad.

Using Australian proteins to realise their potential is kind of our jam around these parts. Our chef Adam designed this recipe with an emu fillet in mind, and is also interchangeable with a camel steak - but we've gone with the quintessential Aussie kangaroo for accessibility and ease today. 

This recipe is from Episode two of Cookemup which saw our Super Chef Adam and Gleno traversing the QLD outback looking for picturesque locations to set up camp and cook the day away. 

To watch Episode 2 on Trakyakker.tv and stream the whole catalogue of 4x4, boating and camping adventures from Australia's best content producers - sign up for your free 14 day trial here: 

Grilled Kangaroo With Warm Pumpkin & Feta Salad

Super Chef

Prep Time

15 minutes

Cook Time

10 minutes

Grilled Kangaroo With Warm Pumpkin & Feta Salad

Ingredients

  • 1kg Kangaroo Loin

  • Lane's BBQ SIgnature Rub

  • Camel Fetta 80g - 100g

  • 500g Butternut Pumpkin (Sliced)

  • 1 Cup Rocket

  • 1 Head Baby Gem Lettuce (Leaves Only)

  • 1/2 Head Red Oak Lettuce (Leaves Only)

  • 1 Cup Baby Spinach

  • 1 Btsp Olive Oil

  • Juice of 1 lemon

  • 2 Tsp Smoked Pepper

Directions

  1. Peel and slice your pumpkin (2-3mm thick). Lightly oil and season with salt and pepper. Place on grill at high heat. Cook for approx. 3min per side (until just tender). Set aside and rest.

  2. Slice kangaroo loin into thin medallions (approx. 3mm thick). Lightly oil and season with Lane’s Signature Rub.

  3. Take your lettuce, rocket and spinach leaves and begin building your salad. Mix and place the leaves into a serving plate. Lay the pumpkin and feta on top of the salad,

  4. Working with a hot grill, sear the kangaroo loin for 40 secs per side. Lay straight onto the top of the salad.

  5. Dress with olive oil, lemon juice, smoked pepper. Serve and Enjoy! 
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