BBQ Kangaroo and Quinoa Risotto

{ THIS RECIPE IS AUSTRALIA DAY ON A PLATTER! FRESH QUINOA AND THICK-CUT AUSTRALIAN KANGAROO SLICES… CRIKEY! }

{ INGREDIENTS }

2 x 200g kangaroo fillets (or beef)

2 tbsp. extra virgin olive oil

4 tsp. fresh rosemary, finely chopped

2 tsp. sea salt

2 tsp. pepper, ground

 

RISOTTO

1 ½ cups quinoa, uncooked

3-4 cups vegetable or chicken stock (gluten-free)

1 brown onion, finely chopped

2 garlic cloves, crushed

150-200g brown mushrooms, roughly chopped

2 tbsp. extra virgin olive oil

150g baby spinach leaves

4 tbsp. thyme

{ METHOD }

Pre-heat the BBQ to low/medium temperature.

In a large mixing bowl add all of the kangaroo ingredients, leave to marinate.

In a medium sized saucepan, add the olive oil and cook the onions and garlic, till

translucent. Add the mushrooms and thyme, cook for a further 5 minutes.

Add the quinoa and coat with the onion mixture.

Add the stock and stir for 15-20 minutes, until all of the stock is absorbed.

In the meantime cook the kangaroo for 4 minutes each side, leave it to rest for 5

minutes, then cut into thick slices.

Once the risotto is cooked, stir through the baby spinach leaves and serve on a

large platter with kangaroo either on the side or on top.

 

Tip: white quinoa works best for this recipe as it takes less time to cook.  Can replace kangaroo with beef if preferred.

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
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Categories: MAINS.