Kangaroo Fillet
Ingredients
- 1 pound (500 g) kangaroo meat|kangaroo fillet (or beef rump steak)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon Teriyaki Sauce|Teriyaki sauce
- Heat a griddle or non stick pan and add a little oil spray.
- Cook meat quickly on each side for about 2 minutes to seal.
- Reduce heat slightly and cook until just pink in the center of each piece.
- Stir Teriyaki sauce into pan juices, whisking to combine.
- Serve drizzled with the pan juices.
This article uses material from the "Kangaroo Fillet" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
