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Satay Kangaroo

By Peter J

Added October 15, 2007 | Recipe #259077

Categories: Main dish Wild game Meat

Photo by Peter J

1/1 Photo of Satay Kangaroo

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Total Time:

Prep Time:

Cook Time:

15 mins

10 mins

5 mins

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.

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Ingredients:

Servings:

Units: US | Metric

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.