Kangaroo Steaks With Marinated Mandarins
- 1 kg kangaroo fillet (you can substitute beef fillet)
- 1 can mandarin segment
- marinade
- 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.
kangaroo fillet, mandarin segment, marinade, plum sauce, oranges, teriyaki sauce, fresh ground black pepper, lemon, brown sugar, olive oil, lime, grand marnier
Taken from www.food.com/recipe/kangaroo-steaks-with-marinated-mandarins-40060 (may not work)