Barbecued Emu, Ostrich or Kangaroo Fillet

photo by Peter J

- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 lbs steak fillets
- 1 cup red wine
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 clove garlic, crushed
- 2 teaspoons soft brown sugar
directions
- Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well.
- Place in dish with meat to marinate for 2 hours, turning occasionally.
- Drain meat, reserving the marinade.
- Cook on barbecue until just browned, brushing with marinade.
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Reviews
-
I used this to cook some kangaroo fillets and it really was splendid! The flavors blended really well with the meat and the consistency and oil content was just right to give great results on a BBQ. The wine played quite a large place in the flavor so it's worth using decent wine, I used a good quality local Shiraz which worked wonderfully.
RECIPE SUBMITTED BY
Old Magic1 Barfield
Waco, Texas
I'm a born and bred Texan. I love the southwest and southern style of living, but most of all I love the aroma and tastes of the southwest and southern foods. I have been cooking for almost half a centry now, most of which has been plain down home flavors. I love to collect recipes like some folks collect stamps or coins. I am retired from the trucking industry and having sampled most of all the 48 states and Canada, I spend most of my time with my wife of 38 years and we enjoy our 3 sons, their wives and 8 grandchildren.