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Zoe Bingley-Pullin's BBQ Kangaroo and Quinoa Risotto 

Serves 4

Pre: 5-10 minutes 

Cooking: 30-40 minutes

Ingredients

• 2 x 200g kangaroo fillets (or beef)

• 2 tbsp. EV olive oil

• 4 tsp. fresh rosemary, finely chopped

• 2 tsp. sea salt

• 2 tsp. pepper, ground
  
  

Risotto Ingredients:

• 1 ½ cups quinoa, uncooked

• 3-4 cups vegetable or chicken stock

• 1 brown onion, finely chopped

• 2 garlic cloves, crushed

• 150-200g brown mushrooms, roughly chopped

• 2 tbsp. EV olive oil

• 150g baby spinach leaves

• 4 tbsp. thyme 

Method

1. Pre-heat the BBQ to low/medium temperature.

2. In a large mixing bowl add all of the kangaroo ingredients, leave to marinate.

3. In a medium sized saucepan, add the olive oil and cook the onions and garlic, till translucent.

4. Add the mushrooms and thyme, cook for a further 5 minutes.

5. Add the quinoa and coat with the onion mixture.

6. Add the stock and stir for 15-20 minutes, until all of the stock is absorbed.

7. In the meantime cook the kangaroo for 4 minutes each side, leave it to rest for 5 minutes, then cut into thick slices

8. Once the risotto is cooked, stir through the baby spinach leaves and serve on a large platter with kangaroo either on the side or on top.