Kangaroo with Qandong Chilli Glaze - Andrew Dwyer - The Cast Iron CookAndrew Dwyer – The Cast Iron Cook
Sear kangaroo medallions and coat with native quandong chilli glaze for a unique Australian twist. Perfect for special occasions or adventurous palates.
Ingredients
- 2 saddles of kangaroo
- 3 tablespoons olive oil
- 4 cloves garlic,
- chopped chillies to taste,
- julienned 1 cup quandongs thinly sliced
- 250ml veal or beef stock
- 2 teaspoons palm sugar
- 2 teaspoons kuzu
- ½ cup (4 fl oz) cold water
- salt to taste
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