Lemon Spinach Roast Kangaroo



1 lb. Boneless Kangaroo Filet

Olive oil for roasting

Lemon Spinach Filling

1 tsp. olive oil

1 large clove of garlic, crushed

1 cup roughly chopped small spinach leaves

1/2 cup   breadcrumbs

1 tbs. lemon juice

1 tbs. grated parmesan cheese

Tomato Sauce

1 tbs. olive oil

1 medium onion, finely chopped

1/2 cup finely diced carrots

1/2 cup finely diced celery

1 lb. canned chopped or crushed tomatoes

freshly ground black pepper to taste

3 tbs. dry white wine


Preheat oven to 275 degrees For filling, heat olive oil in a small pan, fry garlic for a few seconds until golden. Stir through spinach until leaves just wilt. Remove, mix in remaining ingredients well. Cut a pocket about in the side of the filets. Carefully spoon in lemon-spinach filling, pressing firmly. Place meat together around filling and tie with string. Rub surface with olive oil. Place on small ovenproof tray, roast in preheated oven for 25 minutes. Remove, cover loosely with foil, stand for 10 minutes before carving. For sauce, heat oil in saucepan, fry vegetables over medium heat for 5 minutes or until softened. Stir in tomatoes and wine, simmer over medium heat for 5 minutes, until sauce reduces and thickens slightly. Season with pepper. Carve Kangaroo across the grain into 8 slices, using a sharp knife. Serve with tomato sauce and cooked saffron rice, and extra parmesan cheese. Serves 4


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