1/2 Photos of 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.
My Private Note
Units: US | Metric
- 1Mix 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.
- 2Heat oil in wok over medium temperature and stir-fry onions until soft.
- 3Add 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.
- 4Add sauce and bring to a boil.
- 5Serve over fried rice or a salad.
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Nutritional Facts for Satay Kangaroo
Serving Size: 1 (148 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 302.1
- Calories from Fat 228
- Total Fat 25.4 g
- Saturated Fat 3.9 g
- Cholesterol 0.9 mg
- Sodium 187.9 mg
- Total Carbohydrate 13.9 g
- Dietary Fiber 3.8 g
- Sugars 5.1 g
- Protein 8.8 g
The following items or measurements are not included: