Kangaroo sandwich

Number of persons: 4


600g of kangaroo fillets
1 large onion
Freshly baked ciabatta bread
Iceberg lettuce
4 slices of cheddar

For the sauce:
2 tablespoons of fresh dill
2 tablespoons plain yogurt
2 teaspoons of mustard
2 tablespoons of mayonnaise
½ lime
Pepper and salt

For the marinade:
2 sprigs of lemon balm
2 sprigs of Rosemary
2 cloves of garlic
2 tablespoons of groundnut oil
Pepper and salt

Combine the ingredients for the marinade and mix them finely. Roll the kangaroo fillets in the marinade and marinate overnight.

Grill the kangaroo briefly on a very hot grill, then place them in an oven at 130 ° C and cook gently until they have reached a core temperature of 55-60 ° C (saignant). Cover the kangaroo meat and let it rest for a while.

Finely chop the dill and add to the yogurt, mustard, mayonnaise and lime juice. Add salt and pepper to taste.

Fry the sliced ​​onion until golden brown and cut the kangaroo fillets lengthwise.

Cut the sandwiches in half and top with the iceberg lettuce, cheddar, fried out, grilled kangaroo fillets and finish with the sauce.

© 2020 by Deli Ostrich NV.