* Exported from MasterCook *

KANGAROO STEAK

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : 0-5G Low Carb Meat Beef-Veal-Others-Game


Amount Measure Ingredient -- Preparation Method
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500 g kangaroo rump -- 1lb skin and quarter
1/4 cup olive oil

Soak steak in oil for about 30 minutes.
Heat up a heavy bottomed stainless steel or cast iron pan. If the pan is not hot enough the meat will boil, making it tough and giving it a strong, unpleasant flavour. Place the meat into a hot frying pan without any additional oil and sear for about one minute.
NB: Kangaroo should be fried in a well ventilated kitchen or outside because it creates a lot of smoke.
Remove the meat from the pan and place in a preheated oven ( 425°F-220°C ), for six to seven minutes.
Remove kangaroo from the oven and allow it to stand in a warm place for the same amount of time that it was cooked.
NB: Kangaroo meat expands quickly when subjected to lots of heat. It needs time to settle and return to shape. The heat on the outside of the meat is enough to cook the inside of the meat to perfection.
Kangaroo meat can also be cooked on a very hot barbecue.




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Per Serving (excluding unknown items): 289 Calories; 20g Fat (64.7% calories from fat); 25g Protein; 0g Carbohydrate; 0g Dietary Fiber; 71mg Cholesterol; 51mg Sodium. Exchanges: 3 1/2 Lean Meat; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 1220 0

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