Prep 4 hrs
Cook 15 mins
Don't be put off by Kangaroo meat, this dish works perfectly well with beef fillet. Kangaroo however is very low in fat and cholesterol and has a flavour very similar to beef.
- 1 kg kangaroo fillet (you can substitute beef fillet)
- 1 can mandarin segment
- 2 -3 tablespoons spicy plum sauce
- 2 oranges, juiced or 2 tablespoons orange juice concentrate
- 2⁄3 cup kikkoman teriyaki sauce
- fresh ground black pepper
- 1 lemon, juiced
- 1 tablespoon dark brown sugar
- 1 tablespoon olive oil
- 1 lime, juiced
- 1⁄4 cup Grand Marnier
- Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
- Drain liquid off mandarins and add liquid to all other marinade ingredients.
- Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
- Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
- Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
- Add steaks& pour over remaining marinade and refrigerate turning occasionally.
- Remove steaks from refrigerator 2 hours before cooking and turn meat.
- Grill steaks for 10-15 minutes, until medium cooked DO NOT OVERCOOK AND TOUGHEN.
- Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
- Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
- Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier.
- Serve with a Gutsy Aussie Red.
Delicious sauce and perfect complement to a strong meat. Nice overtones of sweet and sour which went well with the gaminess of the roo. I would question the serving size - for us this served 7 people. Also, the cooking time for me was a bit under 10 minutes. I prefer to cook roo by searing it on the stovetop first, then wacking it in the oven to finish cooking so that it is still fairly rare. I'm not sure that I agree with you about beef having a similiar flavour to roo. I liked the citrus sauce concept for roo - I doubt that I would use it on a fillet of beef however.