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SHASHEMANE BBQ KANGAROO FILLET WITH PEACH CHUTNEY

Category
Kangaroo

 

INGREDIENTS

  • 5 Kangaroo fillets
  • 100ml Rice Bran Oil
  • 4 tabs SHASHEMANE TUMBULGUM DRY MEAT RUB
  • Chutney-
  • 300g Peaches, stoned and chopped
  • 1 tbls Lime juice
  • 100g Caster sugar
  • 50ml White wine vinegar
  • 70 gm Spanish Onion, diced finely
  • 2 tbls SHASHEMANE BRUTAL BYRON BAJUN SAUCE
  • 1 tbsp SHASHEMANE CRUSH
  • 3 Pimentos crushed

 

METHOD

  1. Marinade Kangaroo fillets in SHASHEMANE TUMBULGUM DRY MEAT RUB and Rice Bran Oil, let sit for 1 hour at leas , If you can leave in the fridge overnight.
  2. To make the Chutney, Bring Peaches, Limes, Sugar, Onion, SHASHEMANE BRUTAL BYRON BAJUN SAUCE, SHASHEMANE CRUSH and crushed PIMENTOS to the boil in a saucepan and simmer for 1/2 hour. Let cool and store in a sealable glass jar.
  3. Kangaroo fillets are best served rare, so remove your Kangaroo fillets from your marinade and let them rest on a plate on the side of your barbeque until they feel warm around 15 mins. Place the fillets on the grill at high heat for 2 minutes each side. Serve straight away with a nice fresh salad and a generous serve of the Jamaican Peach Chutney.