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Grilled Kangaroo Fillet with Cascabel Chilli and Honey Glaze

This recipe features Sweet Paprika and Cascabel Chilli. Serves 4.


Four pieces of Kangaroo fillets each 180g approx.
4 dried cascabel chillies
2 tbsp. honey
Juice of 1 lemon or lime
1/2 cup chicken stock
3 tablespoons tomato purée
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 tablespoons olive oil


Deseed the chillies then soak in warm water for 2 hours then drain them and combine with the honey, stock, lemon juice, tomato puree, paprika and cumin in a saucepan.

Bring the mixture to a boil then lower the heat to medium and simmer for 10 minutes, stirring occasionally.

Scrape the mixture into an electric blender and puree until smooth.

Heat a charcoal or gas grill. Rub kangaroo with oil and season with salt and pepper.

Place the kangaroo on the hot grill and cook for 3 minutes. Brush with chilli-honey glaze and continue to cook on each side, 2 minutes longer.

Remove meat from grill and allow meat to rest for 5 minutes. Cut each fillet into 4 slices. Transfer to plates and drizzle remaining glaze. Serve.

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