Peppered Kangaroo with Fig Salad

This dish will have you coming back for more.

Ingredients

• 4 kangaroo steaks or fillets (approx 180g each) (If steaks/fillets are thick, slice in half length ways to make easier to cook)
• 4 tbspn olive oil
• Juice of 1 large orange
• sea salt and cracked pepper to taste (salt optional)
• 4-6 fresh figs, sliced thickly
• 200g small mixed leaf salad
• 2 tbspn hazelnuts, finely chopped

Method

Pre-heat a large non-stick pan.

Marinate the kangaroo in olive oil and pepper for 20 minutes.

Place in heated pan and cook 4-5 minutes each side (depending on thickness, 3 mins each side if thinner pieces).

Remove from heat, cover with foil and leave kangaroo to rest 5 minutes.

Meanwhile, in a bowl; whisk to combine remaining oil, juice and season.

Once the kangaroo has been rested, slice each piece into thin medallions and layer around a serving plate, alternating with sliced figs. Leave the centre of the plate clear. Repeat on each plate.

Place a small salad in the centre of each plate. Drizzle or spoon over dressing, sprinkle with chopped nuts.

Serve.

Servicing Size - serves 4

BON APPETITE!