Kangaroo & Red Capsicum Skewers with Brown Rice & Blackberry Sauce
Kangaroo & Red Capsicum Skewers with Brown Rice & Blackberry Sauce
Kangaroo cooks quickly and pairs beautifully with a vibrant berry sauce. Alongside wholesome brown rice, this dish becomes a delightfully gluten-free meal that is both satisfying and full of flavour, without requiring much time to prepare and cook.
Servings
3
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 400g kangaroo fillets, diced 4cm
- 1 large red capsicum, diced 4cm
- Salt & pepper, to taste
- Olive oil
- 350g brown rice
- 80g snow peas, sliced
- 1 tbsp chopped fresh parsley
- Blackberry Sauce
- 1 tbsp olive oil
- ½ red fresh chilli, diced (choose preferred heat)
- 1 small red onion, thinly sliced
- 1 clove garlic, crushed
- ½ tsp native pepperberries, crushed
- ¼ tsp cumin
- ¼ tsp coriander
- ¼ tsp cinnamon
- Juice 1 orange
- 1 tbsp maple syrup
- 125g fresh or frozen blackberries
- ¼ tsp salt
Method
- Thread the kangaroo and capsicum pieces evenly onto 6 metal or wooden skewers. Season with salt and pepper, drizzle with olive oil and refrigerate until ready to cook.
- Cook the brown rice according to the instructions for a rice cooker, or, if using a saucepan, bring 800mL water to the boil, add the rice, reduce to a simmer, cover, and cook for about 30 mins or until tender. Drain any excess liquid and keep warm.
- To prepare the sauce, heat the olive oil in a small, heavy-based saucepan over a medium heat.
- Add the chilli, onion and garlic. Sauté for about 5 mins until the onion has softened.
- Stir in the spices and cook for a further minute, then add the orange juice, maple syrup and blackberries. Bring the sauce to a gentle simmer and cook for 15 mins. Season with salt and keep warm until serving.
- Remove the kangaroo skewers from the fridge. Heat a griddle pan over medium-high heat. Once hot, cook the skewers for about 3 mins on each side or until nicely coloured. Be careful not to overcook the kangaroo to keep it moist and tender. Rest the skewers on a warm plate for 5 mins once cooked.
- Combine the warm brown rice with the sliced snow peas and chopped parsley, seasoning with salt and pepper to taste.
- To serve, divide the rice mixture among plates, top with the kangaroo and capsicum skewers and spoon over the blackberry sauce.
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