I saw a recent Facebook post from friend from high school that said he had kangaroo, alligator, and ostrich at one meal, while on his European vacation.  So I decided to post the kangaroo recipe I did back in October.

Some things to remember when cooking kangaroo is that it's very lean, only about 1-2% fat, so it's suggested to cook it no more then medium rare or it will begin to dry out.  I choose to pan sear the kangaroo so that it would be cooked in a little bit of oil/fat. 

Ingredients:
Kangaroo tenderloin
Sea salt
Cracked black pepper
Olive oil
Puff Pastry
Balsamic Vinegar
Figs
Vanilla extract

1.  In saucepan add 1 cup balsamic vinegar, 5 sliced figs, a dash of vanilla extract.  Reduce over medium low heat until reduced by half.

2.  Cut puff pastry into 2 inch square pieces, fold into the shape of a pouch.  Preheat oven to 425.

3.  Heat skillet with tablespoon of olive oil.  Season kangaroo with Sea salt and fresh ground pepper.  Quickly sear the meat just to brown the outside, and let rest for 6 minutes. 

4.  While kangaroo meat is resting begin cooking puff pastry in the oven.  Slice meat after it has rested (this is to help the meat hold moisture and not bleed onto the cutting board as much.  Cook puff pastry for about 5 minutes.  place the slices of kangaroo onto the pouch of the puff pastry and finish baking until the puff pastry is finished cooking.

5.  Put puff pastry on plate and drizzle with balsamic reduction. Put balsamic fig on top of meat.  Eat and enjoy.

5.