Kangaroo Cajun Filet
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Instructions
Dip fillets of kangaroo in olive oil to cover well. Roll oiled fillets in Cajun spices then cover with plastic wrap and place in the refrigerator for 2 - 4 hours. Heat oil in a wok or heavy frying pan to very hot.
Brown fillets on all sides at a very high heat for two minutes then set to one side, cover with foil and rest.
Slice zucchini and blanch in boiling water for 1 minute. Blanch snow peas in boiling water for 1 minute.
Saut spring onion bulbs with fresh garden herbs. Blanch baby corn in boiling water for 1 minute and wrap with chives.
Serve kangaroo meat and vegetables with red, yellow and green capsicum oil sauces. Add a sprig of rosemary
