Game Meat Recipes

BBQ Kangaroo Fillet, with fig, walnut and yogurt dressing

Match with Shiraz

Food and Wine Matching - BBQ Kangaroo Fillet

Serves

Mains for four

Ingredients

  • 4 kangaroo (or wallaby) fillets
  • 6 semidried figs
  • 12 shelled walnuts
  • 2 tbsp natural yogurt
  • A squeeze of lemon juice
  • Olive oil for drizzling
  • ½ tsp fresh lemon thyme
  • Salt and pepper to taste
  • 12 fresh blackberries for garnishing

Method

  1. Season the kangaroo with salt and pepper.
  2. Place the fillets on a hot grill, rolling every minute or so to create char marks all over. The meat should be served pink, so cooking will only take 5 or 6 minutes total.
  3. Remove from the heat and rest covered for 3 minutes.
  4. Slice on an angle and fan out the meat on a plate, then top with the figs, blackberries and walnuts.
  5. Mix half the lemon thyme and a squeeze of lemon juice into the yogurt and spoon it onto the dish and then drizzle with the oil.
  6. Season with the remaining thyme, salt and pepper.

Wine match

Leasingham Bin 61 Shiraz

Leasingham

Bin 61 Shiraz

Leasingham Bin 61 Shiraz exhibits a world class depth of blackberries, raspberry and minted dark chocolate right from the beginning. Full bodied in every way, yet with a caressing velvety structure and bright acidity throughout, finishing with penetrating length and finesse.

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Tyrrell's Stevens Hunter Valley NSW, Shiraz 2009

Tyrrell’s Stevens

Hunter Valley NSW, Shiraz 2009

From the outstanding 2009 Hunter vintage and from some of the region’s oldest wines, some planted as early as 1865, this is seriously good, cellar-worthy gear. Lovely bright blackcurrant fruit with truffle, earth and cedar complexity. The tannins are firm yet silky.

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