Chipotle Butter Kangaroo Tacos
Cook Time 20 minutes
1 tsp extra virgin olive oil
500g kangaroo fillets, brought to room temperature
Street tacos (wheat or corn), to serve
1 avocado, thinly sliced
A few dollops of Greek-style yoghurt or sour cream
1 salad onion, finely chopped
1 handful of almonds, toasted and roughly chopped
50g fetta, crumbled
3 coriander stalks and roots, leaves reserved for garnish
60g butter, softened
1 tsp ground cumin
1 tbsp smoked paprika, plus extra to garnish
1 tsp dried oregano
2 chipotle chillies in adobo sauce, plus 2 tsp sauce from can
4 whole cloves garlic
1 x 2cm piece of ginger minced
¼ cup apple cider vinegar
1 agave syrup or honey
Place the marinade ingredients into a blender with a good pinch of salt and blend until smooth.
Pat kangaroo fillets dry with a paper towel. Add a drizzle of olive oil and season with salt and pepper.
Heat oil in a pan over medium-high heat. Cook kangaroo fillets for 3-4 minutes on each side, turning regularly. Now add the butter and once foaming, baste and cook for a further minute or so. Rest for 5 minutes loosely covered with foil.
In another pan warm the tacos for less than a minute on each side and keep warm in a clean tea towel.
Slice the rested meat into thin pieces. Add to the tacos and top with yoghurt, avocado, onion, coriander leaves, fetta and almond crumbs.