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413 view(s) 3 min read Kangaroo entrecote with pumpkin and potatoes and pepper-onion vinaigrette
Kangaroo entrecote with pumpkin and potatoes and pepper-onion vinaigretteIngredients for 2 people2 kangaroo entrecôtes (about 200-250 g each) Salt and pepper 2-3 tablespoons olive oil 2-3 sprigs of fresh rosemary or thyme (optional) 3 potatoes 1 slice of pumpkin 1 pepper 1 onion 1 orange 1 lime Table vinegar Olive oil Fresh herbs (e.g. parsley or chives), choppedmeat4you spice for marinadeHow to do it:Simply mix meat4you spice with a little cinnamon and oil and you have your exotic marinade for the kangaroo. Place the pieces in the marinade and let it soak for about 1 hour.Preparing the meat: Take the kangaroo entrecôte out of the fridge about 30 minutes before grilling or roasting so that it can reach room temperature. Pat the meat dry with kitchen paper and season it generously with the meat4you marinade Boil the pumpkin and potato and then fry in the pan with butter until golden brownFry or grill the meat: Heat the olive oil in a pan or on the grill at high heat. Add the kangaroo entrecôtes and fry them for about 2-4 minutes per side, depending on the thickness, to get a pink core (core temperature: approx. 55-60 °C). If desired, you can add some fresh herbs (e.g. rosemary or thyme) to the pan during roasting to give it additional flavor.Let it rest: Take the meat out of the pan or grill and let it rest for about 5 minutes. This helps the juices to spread throughout the meat.Mix some table vinegar, olive oil, the juice of a lime and 1 orange with finely chopped onion and pepper to make a vinaigrette.Serving: Cut the kangaroo entrecôte into slices against the grain and serve with the vinaigrette.
