Barbecued Kangaroo with Strawberry Sauce & a Cube of Chips
Enjoy the unique flavour of barbecued kangaroo paired with a sweet and tangy strawberry sauce. This dish, complemented by chunky sweet potato chips stacked in a cube, offers a delicious and adventurous Paleo dinner that's perfect for any occasion.
Servings: 2
Calories: 450kcal
Cost: 15
Equipment
- Barbeque (Grill)
- Saute Pan
- Blender
Ingredients
- 2 Small onions diced
- 200 g organic tomato paste
- 200 g frozen strawberries
- pinch Mustard powder
- pinch Cayenne pepper
- 1 tbsp Coconut oil
- For the Chip Cube:
- 1 Sweet potato Large
- Salt I use pink himalayan crystal salt
- oregano
- EVOO
- Kangaroo
Instructions
- First, sauté the onion in coconut oil until translucent. Add the tomato paste, followed by a couple of tablespoons of water.
- Next, add the mustard powder and cayenne pepper, letting the mixture simmer for a few minutes.
- Then, add the strawberries and allow the sauce to simmer for about ten minutes.
- Meanwhile, cut the sweet potato into 18 equally sized lengths and arrange them on an oven tray.
- Drizzle some EVOO over the chips, sprinkle with salt and oregano, and then bake in the oven at 200 degrees Celsius for about 20 minutes, turning halfway through.
- Once the sauce cools, blend it until it reaches a smooth consistency.
- Barbecue the kangaroo steaks to your liking; I prefer to cook kangaroo rare.
- Once everything is cooked, assemble the cube using three layers of three sweet potato chips, stacking them like a game of Jenga.
- Finally, add a couple of spoonfuls of strawberry sauce to the kangaroo and serve!
