To celebrate NAIDOC Week, Stockland presents our Native Australian recipes collection.
Our third of four recipes includes a Saltbush Dukkah Crusted Kangaroo combining traditional Indigenous ingredients with a modern twist. Saltbush Dukkah is an exotic blend with macadamia, pepper leaf and dried saltbush leaves, that works beautifully with kangaroo fillets. View the entire recipe below.
Disclaimer: Each recipe has been provided by Indigiearth. The photo shown is for illustrative purposes only and the actual recipe may vary.
- • 100g Kangaroo fillet
- • 30ml Olive Oil
- • 50g Saltbush Dukkah
- • Foil
Preheat oven to 160 degrees and brush kangaroo fillets with olive oil.
Roll kangaroo fillets in Saltbush Dukkah to create a nice crust.
Place in an ovenproof dish. Cook for 20 minutes for medium rare or an extra 5 minutes for well done.
Cover with foil and rest meat for 5 mins.
Slice and serve with your favourite vegetables & bush tomato chutney.
Great accompaniments for kangaroo include:
Roasted beetroot & onion
Boiled sweet potato
Modern Native Australian Recipe Collection
Double Chocolate Wattleseed Cheesecake
Kangaroo Spaghetti Bolognese
Saltbush Dukkah Crusted Kangaroo
Whole Fish in Paperbark