Name: Grilled Kangaroo Fetta Rice Paper Parcels recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: australian, vietnamese
Ingredients: 600 g kangaroo fillets; 3 cup mixed vegetables cut into strips steamed; 1 1/2 cup pumpkin cut into strips steamed; 150 g fetta; 3 stalks spring onion chopped; 1 tbs olive oil; 1 tsp wholegrain mustard; 2 tsp lemon juice; 1 tsp honey; 3 tbs balsamic vinegar *to serve; 6 rice paper sheets

by walkingonsunshine Last updated on 07/10/2019

Parcels full of vegetables, and tender kangaroo. Topped with fetta that grills to perfection. - walkingonsunshine

Ingredients

600 g kangaroo fillets
3 cup mixed vegetables cut into strips steamed
1 1/2 cup pumpkin cut into strips steamed
150 g fetta
3 stalks spring onion chopped
1 tbs olive oil
1 tsp wholegrain mustard
2 tsp lemon juice
1 tsp honey
3 tbs balsamic vinegar *to serve
6 rice paper sheets

Method

Step 1

Preheat oven to 160C/180C. Heat frypan and cook kangaroo fillet until it is about medium to rare or to your liking. Let it rest in the pan 10 minutes. Once rested cut into pieces.
Step 2

Prepare parcels one at a time. Soften rice paper by placing one piece on hot water for 2 minutes. Transfer to a plate, put one sixth of the pumpkin, vegetables and kangaroo in the paper. Add one eighth spring onion. Fold ends and sides of paper in to the middle in meet. Place into a dish.
Step 3

Complete step 2 with remaining five pieces of rice paper.
Step 4

To make dressing: Combine lemon juice, oil, honey and mustard.
Step 5

Spoon 0.5 tablespoons of dressing over parcels. Top with remaining spring onion. Crumb feta over the top. Place under grill until top browns.
Step 6

Serve with remaining dressing and balsamic vinegar if desired.

Recipe Notes

from Australia’s Best Recipes team

This recipe is Gluten free. For a vegetarian version, replace kangaroo with lentils. Make sure the kangaroo fillets have been marinated in herbs and garlic or alternatively you buy pre-packaged herb and garlic kangaroo fillets from Coles.