About Product

What's it like? Our kangaroo fillets are our most popular product, being extremely tender & easily substituted into any recipe.

we source our kangaroo meat directly from Australia.
It's manufactured by us here at Kezie
Includes 2 x 125g kangaroo fillets

Kangaroo, Fillets, 2 in a 250g pack

Name: Kangaroo, Fillets, 2 in a 250g pack
SKU: MKAFLFP51
Availability: InStock

£7.92

In stock

SKU: MKAFLFP51 Categories: Butcher's Shop, Exotic Meats, Fillet Steaks, Kangaroo Meat

About Product

What's it like? Our kangaroo fillets are our most popular product, being extremely tender & easily substituted into any recipe.

we source our kangaroo meat directly from Australia.
It's manufactured by us here at Kezie
Includes 2 x 125g kangaroo fillets

Nutritional Information

VALUES OF COOKED PRODUCT	PRODUCT (PER 100G)
Energy (kJ)	571
Energy (kcal)	135
Fat (g)	1.2
of which Saturates (g)	0.5
Carbohydrates (g)	<0.1
of which Sugars (g)	<0.1
Fibre (g)	<0.1
Protein (g)	31
Salt (g)	0.10

Cooking Instructions

STEAKS

For best results pan fry from defrost. The following instructions are guidelines only. Ensure that the product is thoroughly cooked before serving.

Do NOT refreeze after defrosting.

PAN FRY

Defrost in a refrigerator for 12 hours
Remove from all packaging before cooking.
Allow steak to rest at room temperature for 10 minutes before cooking.
Rub the steak with a little oil and season with salt and pepper.
Heat a heavy based frying pan over a high heat for 2-3 minutes.
Place the steak in the dry pan and cook over a high heat for 1 minute each side.
Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
Once cooked, rest for at least 5 mins.

BBQ

Defrost in a refrigerator for 12 hours
Remove from all packaging before cooking.
Allow steak to rest at room temperature for 10 minutes before cooking.
Rub the steak with a little oil, and season with salt and pepper.
Ensure the BBQ is hot, place gently on the griddle & cook for 2-3 minutes each side.
Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
Once cooked, rest for at least 5 mins.

Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.

Recipes & Videos

Why not try:

Kangaroo Loin with Sweet Potato Wedges and Salsa: Season the kangaroo loin fillet with salt, pepper and a little olive oil, then sear in a hot skillet until browned on both sides and cooked to your liking. Allow to rest before slicing. Roast sweet potato wedges until golden and serve with a fresh tomato, red onion and avocado salsa.
Kangaroo Loin with Creamy Garlic Pasta: Season the kangaroo loin fillet and sear in a hot skillet until browned on both sides. Remove and allow to rest before slicing. Cook tagliatelle and prepare a sauce with garlic, cream, Parmesan and a little pasta water. Toss the pasta through the sauce and top with the sliced kangaroo. Serve with steamed greens.
Kangaroo Loin Steak with Pepper and Mango Salsa: Season the kangaroo loin with smoked paprika, salt and pepper and sear in a hot skillet until cooked to your liking. Allow to rest before slicing. Make a fresh salsa with diced mango, red onion, tomato, coriander and lime juice. Serve the sliced kangaroo with the salsa, roasted baby potatoes and a green salad.
Kangaroo Loin Rice Bowl: Season the kangaroo loin with garlic, ginger and a little soy sauce before searing in a hot skillet until cooked to your liking. Allow to rest before slicing. Serve over steamed rice with edamame beans, cucumber, shredded carrot and spring onions. Drizzle with a soy, honey and ginger dressing.
Kangaroo Loin Flatbreads: Season the kangaroo loin with cumin, smoked paprika and garlic before quickly searing in a hot skillet. Allow to rest before slicing thinly. Fill warm flatbreads with the kangaroo, shredded lettuce, cucumber, tomato and red onion. Add hummus and a garlic yoghurt dressing before serving.
Kangaroo Loin Steak Salad: Season the kangaroo loin with salt and pepper and sear in a hot skillet until cooked to your liking. Allow to rest before slicing. Arrange mixed leaves, roasted peppers, cherry tomatoes, cucumber and avocado on a plate and top with the sliced kangaroo. Finish with a balsamic dressing and serve with crusty bread.
Kangaroo Loin with Crispy Potatoes and Chimichurri: Season the kangaroo loin fillet with salt and pepper and sear in a hot skillet until browned on both sides. Allow to rest before slicing. Roast baby potatoes until crispy and prepare a simple chimichurri with parsley, garlic, olive oil and lemon juice. Serve the sliced kangaroo with the potatoes, green vegetables and chimichurri.
Kangaroo Loin Tacos: Season the kangaroo loin with cumin, smoked paprika, garlic and lime juice, then sear in a hot skillet until cooked to your liking. Allow to rest before slicing thinly. Fill warm tortillas with the kangaroo, shredded lettuce, avocado, tomato salsa and red onion. Finish with sour cream and fresh coriander.