Alive and Cooking

Lime and Macadamia Crusted Kangaroo Fillet

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(Serves 4)

2 kangaroo loin fillets (500g total)
1 egg
60g macadamia nuts
4 tbsp breadcrumbs
Juice and zest of 1 lime
2 Kaffir lime leaves
Handful of parsley, finely chopped
1 glass red wine
250ml beef stock
2 cloves of garlic, finely chopped
3 medium potatoes, sliced 1cm thick
1 tsp green pickled peppercorns
Splash of olive oil


Heat an ovenproof pan with a splash of oil.

Seal the roo fillets for approx. 2-3 minutes on each side. Set aside.

Using a mortar and pestle, roughly chop the macadamia nuts. Combine with the limejuice and zest, parsley, garlic, egg and breadcrumbs.

Place the pan back onto heat. Pour in the red wine, stock and then line with sliced potatoes. Sprinkle in the peppercorns.

Place the sealed roo fillets in and place lime leaf on each one. Remove the leaves once cooked.
Cover with macadamia crust and press on.

Bake in a preheated oven at 220C for 20-25 minutes.

Lime and Macadamia Crusted Kangaroo Fillet