Moroccan stir-fried kangaroo meat and venison
Moroccan stir-fried kangaroo meat and venison

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 2 mL (1/2 tsp.) sambal oelek or hot pepper flakes
  2. 75 mL (1/3 cup) coconut Mediterranean yogurt 9.8% M.F.
  3. 125 mL (1/2 cup) lightly packed, fresh coriander, coarsely chopped
  4. 60 mL (1/4 cup) coarsely chopped, pitted dates
  5. 60 mL (1/4 cup) coarsely chopped, golden raisins
  6. 1/2 rutabaga
  7. 4 carrots
  8. 625 mL (2 ½ cups) chicken broth
  9. 1 onion
  10. 15 mL (1 tbsp.) ground coriander
  11. 15 mL (1 tbsp.) ground cumin
  12. 15 mL (1 tbsp.) garlic powder
  13. 1-200 g package venison fondue meat, thawed
  14. 1-200 g package kangaroo fondue meat, thawed
  15. 15 mL (1 tbsp.) canola oil

Directions

  1. In a large skillet, heat oil over high heat. Sear the venison and kangaroo meat for approximately 4 minutes, stirring regularly, or until meat is slightly pink.
  2. Add coriander, cumin, and garlic powder and mix. Pour onto a large plate and cover with foil. Set aside.
  3. In same skillet, cook onion over medium-high heat for 2 minutes. Deglaze with chicken broth then add rutabaga and carrots.
  4. Cover and cook for 15 minutes or until vegetables are tender but still crunchy. Remove from heat and add dates, raisins, and coriander. Mix gently.
  5. In small bowl, mix coconut yogurt and sambal oelek. Set aside. Serve on bed of couscous. Garnish with coconut mixture.

Tip: Venison and kangaroo are very lean meats. Avoid over-cooking as they quickly become tough.

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