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Kangaroo with red wine risotto


4 x 170g kangaroo fillets or strip loin or equivalent amount of venison

1 tbsp olive oil


2 tbsp (40ml) olive oil

200g Swiss brown mushrooms, thickly sliced

1 brown onion, finely chopped

2 garlic cloves, crushed

1½ cups (300g) Arborio rice

1 cup (250ml) dry red wine

1L hot chicken stock

½ cup finely grated parmesan

150g baby spinach leaves

Shaved parmesan, to serve

Freshly ground black pepper, to serve


For the risotto: add half the oil to a large frying pan and cook the mushrooms, stirring, for 2 minutes or until golden. Reserve.

Add the remaining oil to the pan. Add the onion and cook, stirring, for a couple of minutes, then add garlic and cook until softened. Add the rice and ‘toast’ the grains for 2 minutes, stirring. Add the wine and stir until the liquid is completely absorbed. Add ½ cup (125ml) of stock. Continue adding the stock, a ladleful at a time, stirring, allowing the liquid to be absorbed before adding more. Cook for approximately 20 minutes or until the rice is tender/firm. There may be some stock left. The risotto should be creamy and glossy.

Remove from heat and stir in mushrooms, parmesan and spinach. Season to taste.

For the kangaroo: heat frying pan over high heat. Brush kangaroo with olive oil and pan fry until brown on all sides. Reduce heat to medium, cover and cook for 5–10 minutes, turning once (remembering kangaroo is best served rare). Remove from heat, cover loosely with foil and rest 5–10 minutes. Carve into medallions.

Divide risotto among serving plates. Top with extra shaved parmesan, kangaroo and a generous sprinkle of ground black pepper.


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