Dukkah Crusted Kangaroo & 'The Villain'
Author: Hugh Hamilton Wines Date Posted:22 June 2017


INGREDIENTS
500g of kangaroo fillets (if kangaroo is unavailable, venison steaks are a great alternative)
75g Egyptian dukkah
2 tbsp olive oil
1 bunch of baby beetroots, trimmed
1 bunch of asparagus spears, trimmed
40g Persian fetta
1 teaspoon minced garlic
Salt & pepper
METHOD
Pre-heat oven to 190 degrees Celcius
Wrap washed and trimmed beetroot in alfoil and place in oven
Combine 1 tbsp oil, minced garlic, salt and pepper. Place asparagus spears on baking tray and coat with dressing. Set aside.
Butterfly kangaroo fillets so they are as even as possible in thickness
Rub thoroughly with ‘Mary’s Mumbo Jumbo’ Dukkah
Heat remaining oil in a non-stick fry pan over medium-high heat
Place kangaroo in fry pan and fry until both sides are just browned
While this is browning, place the tray of asparagus into the oven
Transfer kangaroo to a tray lined with baking paper and cook in oven for a further 10 minutes
Remove kangaroo from oven and allow to rest while you unwrap the beetroot and serve with crumbled feta
Transfer the asparagus to the serving plate
Finally, slice the kangaroo fillets and serve