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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (416g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar |
||
| Calories 1288 | ||
| Calories from Fat 905 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 100.7g | 154% | |
| Saturated Fat 37.2g | 185% | |
| Monounsaturated Fat 47.2g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 258mg | 86% | |
| Sodium 284mg | 11% | |
| Potassium 989mg | 28% | |
| Total Carbohydrate 5.1g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 3.2g | ||
| Protein 74.7g | 149% | |
Barbecued Emu, Ostrich or Kangaroo Fillet
SERVES 4 -6
Ingredients
- 3 lbs steak fillets
- 1 cup red wine
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 clove garlic, crushed
- 2 teaspoons soft brown sugar
Directions
1
Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well.2
Place in dish with meat to marinate for 2 hours, turning occasionally.3
Drain meat, reserving the marinade.4
Cook on barbecue until just browned, brushing with marinade.
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Featured Reviews for This Recipe
From: Peter J
On Sep 16, 2007
I used this to cook some kangaroo fillets and it really was splendid! The flavors blended really well with the meat and the consistency and oil content was just right to give great results on a BBQ. The wine played quite a large place in the flavor so it's worth using decent wine, I used a good quality local Shiraz which worked wonderfully.
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