Satay Kangaroo

Peter J's Note:

Recipe I found on the Kangaroo Industry Association of Australia's site. The original recipe didn't include any quantities so I've listed what I used to cook a single serve. According to the site it also works well with chicken and pork, but not beef. If you don't like chili I think it would be OK without or adjusted down in quantity, it is fairly strong as posted so maybe just use a quarter if you want a tang. Also note this also really does have a strong peanut taste which I love - but if you don't like a fair whack of peanut butter on toast this probably isn't the recipe for you.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 1

• 2 tablespoons chunky peanut butter
• 3 tablespoons water
• 1 teaspoon garlic, crushed
• 1 teaspoon chili, minced
• 1/8 teaspoon turmeric, dried
• 1/8 teaspoon cumin, dried
• 1/8 teaspoon coriander, dried
• 2 teaspoons oil
• 1/2 onion, diced
• 200 g kangaroo fillets, sliced thinly

Directions:

1. Mix peanut butter, garlic, chili, herbs and water in a small bowl. It should be about the same consistency as pancake batter so you might need to adjust the amount of water a little depending on the thickness of the peanut butter.
2. Heat oil in wok over medium temperature and stir-fry onions until soft.
3. Add sliced kangaroo and cook until surface is brown, this will only take a minute or two. If using chicken or pork you will probably want a few minutes more to ensure it's cooked through.
4. Add sauce and bring to a boil.
5. Serve over fried rice or a salad.