Dukkah Crusted Kangaroo & 'The Villain'

Author: Hugh Hamilton Wines   Date Posted:22 June 2017 


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



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

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