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Char Grilled Kangaroo Loin With Crispy Pancetta And Eggplant Relish Recipe

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0 votes | 1149 views
Servings: 1

Ingredients

Cost per recipe $6.67 view details
  • 4 x trimmed kangaroo loin fillets (marinated in virgin extra virgin olive oil , garlic , rosemary & thyme)
  • 4 slc pancetta (crisped under salamander)
  • 1 med eggplant (cut into 1/2 inch cubes)
  • 1/4 c. extra virgin olive oil
  • 1/4 c. finely minced onion
  • 1 x chilli (finely minced)
  • 2 clv garlic
  • 3 Tbsp. red wine vinegar
  • 1 Tbsp. brown sugar
  • 1/4 c. tomato concasse salt and pepper

Directions

  1. Salt eggplant for 30 minutes then rinse and drain.Heat oil in pan till almost smoking.Add in eggplant and saute/fry till lightly brown.Add in onions , garlic , chilli , vinegar and sugar .Continue cooking for 2 min then remove from heat and cold.When cold add in concasse and set aside.Remove fillets from marinade and char grill for 2 or possibly 3 min each side then finish in the oven for several min. Remove them from the oven and let them rest for 5 min.Serve the sliced fillet on top of the warmed relish topped with crispy pancetta.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 638g
Calories 828  
Calories from Fat 555 67%
Total Fat 62.71g 78%
Saturated Fat 10.12g 40%
Trans Fat 0.0g  
Cholesterol 57mg 19%
Sodium 1625mg 68%
Potassium 1355mg 39%
Total Carbs 41.76g 11%
Dietary Fiber 13.3g 44%
Sugars 23.64g 16%
Protein 28.04g 45%

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