← All recipes
Pan-seared kangaroo fillets with honey mustard salad.

IvanEats recipe

Pan-Seared Kangaroo With Honey Mustard Salad

Prep 15 minCook 15 minOriginal: 4 servings
Cooking for
4
Cook ModeKeeps your screen awake while you cook.
▶ Watch Ivan make this

IvanEats Kitchen

Made this recipe?

Tell Kitchen what you have left, and it will create your next meal ideas around those ingredients.

Ingredients

Kangaroo

Honey Mustard Salad

To Serve

Method

Prepare the Kangaroo

  1. Pat the kangaroo fillets dry with kitchen paper.
  2. Season the fillets on all sides with salt and black pepper. Rub them with 1 tablespoon of the cooking oil.
  3. Heat the remaining 2 tablespoons of cooking oil in a frying pan over high heat.
  4. Add the kangaroo fillets and sear for approximately 3 minutes on each side for a medium-rare centre. Cook them for longer if you prefer the meat more well done. The exact cooking time will depend on the thickness of the fillets.
  5. During the final few minutes of cooking, add the rosemary sprigs and butter to the pan.
  6. As the butter melts, repeatedly spoon it over the kangaroo fillets.
  7. Transfer the fillets to a plate. Pour the rosemary and butter from the pan over the meat.
  8. Leave the kangaroo to rest for 5–10 minutes while you prepare the salad.

Prepare the Salad

  1. Add the olive oil, mustard, honey and lemon juice to a large bowl.
  2. Season with salt and black pepper, then whisk until the dressing is combined.
  3. Add the cherry tomatoes, sliced red onion and lettuce leaves.
  4. Toss gently until the vegetables are evenly coated in the dressing.

Assemble and Serve

  1. Divide the salad between four plates.
  2. Slice the rested kangaroo fillets against the grain.
  3. Arrange the sliced kangaroo over the salad.
  4. Finish with the goat cheese.
  5. Serve immediately.

Finished?

Don't start from zero tomorrow.

Tell us what is still around and IvanEats Kitchen will help you make the next meal from it.

Pan-Seared Kangaroo With Honey Mustard Salad | IvanEats