Kangaroo, Peach and Pomegranate Salad

This is a further kangaroo recipe that I originally published a number of years ago and made a point of saving from the cyber space void when the publisher ceased operating. It is perfect for a summer's night but enjoyable at any time of year, ideally perhaps with a nice glass of Australian Cabernet Sauvignon...

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 1 serving

Ingredients

• 4 ounce (110g) kangaroo leg steak
• Vegetable oil
• Salt and pepper
• Generous handful mixed green salad leaves of choice (watercress, baby spinach and rocket/arugula were used in this instance)
• 6 canned in own juice peach crescent slices
• Seeds and juice of half a pomegranate
• 1 tablespoon extra virgin olive oil
• 1 teaspoon good quality balsamic vinegar

Kangaroo leg steak is added to hot griddle pan

Method

Put your ridged, cast iron griddle pan on to a very high heat and allow it a few minutes to get as hot as possible. Lightly oil the kangaroo steak (as opposed to oiling the pan). This can be done by hand or with a pastry brush. Season the steak with salt and pepper. How long the steak takes to cook will obviously depend upon the thickness more than anything else but as a guide, this approximately 1" (2.5cm) thick steak took 2 to 2.5 minutes each side.

Lift the cooked steak to a chopping boars and allow to rest while you prepare the salad.

Halved pomegranate

There is a very easy way to remove the juice and seeds from a pomegranate. Start by cutting it in half across the middle. Hold the half above a bowl or dish with the cut side down and tap the curved/skin side firmly over and over with a wooden spoon. This should cause the seeds to fall out into the bowl.

Pomegranate seed salad dressing

Pour the extra virgin olive oil into a large glass or stone bowl. Add the balsamic vinegar and the pomegranate seeds and juice. Stir very well to combine.

Preparing peach and pomegranate salad

Wash the salad leaves and shake dry. Roughly chop the peach crescents. Add the lot to the salad dressing and gently stir fold to combine.

Sliced kangaroo leg steak

Slice the kangaroo leg steak moderately finely across the grain. Like all types of lean wild game, it should be beautifully pink in the centre. Mix with the salad and plate for service.

Enjoying peach, pomegranate and kangaroo salad