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Char-grilled Kangaroo or Ostrich with Smoked Oyster Butter
2 6 oz ostrich or kangaroo fillet steaks
4 oz Butter
1/2 cn Smoked oysters
1 Lemon; zest of
1 Sprig fresh thyme; chopped
Fresh herbs and flowers
First take the butter and soften it in a bowl with a spoon. Add the oysters, lemon zest and thyme. Season with a little black pepper. Now pop the butter on top of some cling film. Spread it lengthways and then roll it like a cigar. Seal at both ends by twisting the cling film and then place in the freezer until firm. (Not too long as you don't want it frozen.)
Season both the fillets with black pepper and heat a chargrill pan (or you can use the BBQ) until very hot. Rub the steak with some oil and then put into the pan. Turn the heat down slightly so you don't cremate the steak! Once seared on one side turn over and repeat on the other. Then turn once more on each side until the steak is medium. Kangaroo is much better medium rare, otherwise it can be stringy. Medium is firm, yet still springy to the touch.
Once cooked, place on a serving dish, then take out the butter from the fridge. Unwrap the clingfilm and slice the butter evenly. Place as many of the discs as you want on top of the steak to melt in. Garnish with fresh herbs and flowers.
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