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Kangaroo Steaks with Marinated Mandarins

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“Don't be put off by Kangaroo meat, this dish works perfectly well with beef fillet. Kangaroo however is very low in fat and cholesterol and has a flavour very similar to beef.”
4hrs 15mins

Ingredients Nutrition


  1. Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
  2. Drain liquid off mandarins and add liquid to all other marinade ingredients.
  3. Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
  4. Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
  5. Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
  6. Add steaks& pour over remaining marinade and refrigerate turning occasionally.
  7. Remove steaks from refrigerator 2 hours before cooking and turn meat.
  8. Grill steaks for 10-15 minutes, until medium cooked DO NOT OVERCOOK AND TOUGHEN.
  9. Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
  10. Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
  11. Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier.
  12. Serve with a Gutsy Aussie Red.

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