Kangaroo Pasta Recipes

Steps:

• Heat the oil in a heavy nonstick pan.
• Rub all sides of the meat w/ the salt, pepper and thyme.
• Mix worcestershire sauce and sugar together and drizzle ONLY HALF over meat; reserving other half.
• Sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.
• Reduce heat slightly and cook until just a little pink inside of each piece.
• Stir remaining sauce into pan juices.
• Serve meat with the pan juices.

Steps:

• Brown onions and garlic over medium heat with oil.
• Raise temperature, brown mince.
• Deglaze with wine.
• Add remaining ingredients (minus pasta).
• Reduce temperature and simmer for 30 minutes.
• Cook pasta al dente.
• Serve sauce over pasta, top with cheese.

Steps:

• Cook the fettuccine until it is soft.
• Cut up the bacon, capsicum and pineapple.
• Start cooking the bacon in some oil in a frying pan on medium heat.
• Drain water off of the pasta.
• Add the capsicum to the bacon in the frying pan.
• After a couple of minutes add the pasta.
• Leave the frying pan on medium heat.
• Cook for a minute and then add the capsicum salsa and the tomato paste.
• Stir the sauces through so that all of the pasta has a coating of sauce.
• After a couple minutes start adding the pineapple juice a bit at a time.
• Do not add it all at once.
• Now add the pineapple.
• Keep adding a bit more pineapple juice every few minutes.
• How much you add is up to you.
• The more you add the sweeter it gets.
• Keep stirring the pasta.
• After 10 minutes everything should be ready.
• Eat and enjoy!

Steps:

• Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
• Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) **Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.**
• Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened. Return meat to heated sauce in pan if further cooking/warming required - do not re-fry or heat in microwave!!
• Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables