BBQ Kangaroo and Quinoa Risotto

Serves: 4-6 | Prep: 20 minutes | Cooking: Overnight | Dairy Free – Gluten Free

KANGAROO INGREDIENTS

2 x 200g kangaroo fillets (or beef)

2 tablespoons extra virgin olive oil

4 teaspoons fresh rosemary, finely chopped

2 teaspoons sea salt

2 teaspoons pepper, ground

RISOTTO INGREDIENTS

1½ cups quinoa, uncooked

3-4 cups vegetable or chicken stock (gluten free)

1 brown onion, finely chopped

2 garlic cloves, crushed

150-200g brown mushrooms, roughly chopped

2 tablespoons extra virgin olive oil

150g baby spinach leaves

4 tablespoons thyme

SHOPPING LIST

400g kangaroo fillets

Extra virgin olive oil

1 bunch fresh rosemary

250g quinoa

1 litre vegetable or chicken stock

1 brown onion

2 garlic cloves

150-200g brown mushrooms

150g baby spinach leaves

1 bunch fresh thyme

UTENSILS LIST

Sharp knives

Large mixing bowl

Medium saucepan

Serving plates

Measuring cups/spoons

METHOD

1. Pre-heat the BBQ to low/medium temperature.
2. In a large mixing bowl, add all of the kangaroo ingredients, leave to marinate.
3. In a medium-sized saucepan, add the olive oil and cook the onions and garlic till translucent. Add the mushrooms and thyme, cook for a further 5 minutes.
4. Add the quinoa and coat with the onion mixture.
5. Add the stock and stir for 15-20 minutes, until all of the stock is absorbed.
6. In the meantime, cook the kangaroo for 4 minutes each side, leave it to rest for 5 minutes, then cut into thick slices.
7. Once the risotto is cooked, stir through the baby spinach leaves and serve on a large platter with kangaroo either on the side or on top.

Tip: White quinoa works best for this recipe as it takes less time to cook. You can replace kangaroo with beef if preferred.