Moroccan stir-fried kangaroo meat and venison Recipe

Name: Moroccan stir-fried kangaroo meat and venison
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 mL (1/2 tsp.) sambal oelek or hot pepper flakes; 75 mL (1/3 cup) coconut Mediterranean yogurt 9.8% M.F.; 125 mL (1/2 cup) lightly packed, fresh coriander, coarsely chopped; 60 mL (1/4 cup) coarsely chopped, pitted dates; 60 mL (1/4 cup) coarsely chopped, golden raisins; 1/2 rutabaga; 4 carrots; 625 mL (2 ½ cups) chicken broth; 1 onion; 15 mL (1 tbsp.) ground coriander; 15 mL (1 tbsp.) ground cumin; 15 mL (1 tbsp.) garlic powder; 1-200 g package venison fondue meat, thawed; 1-200 g package kangaroo fondue meat, thawed; 15 mL (1 tbsp.) canola oil

Ingredients

2 mL (1/2 tsp.) sambal oelek or hot pepper flakes
75 mL (1/3 cup) coconut Mediterranean yogurt 9.8% M.F.
125 mL (1/2 cup) lightly packed, fresh coriander, coarsely chopped
60 mL (1/4 cup) coarsely chopped, pitted dates
60 mL (1/4 cup) coarsely chopped, golden raisins
1/2 rutabaga
4 carrots
625 mL (2 ½ cups) chicken broth
1 onion
15 mL (1 tbsp.) ground coriander
15 mL (1 tbsp.) ground cumin
15 mL (1 tbsp.) garlic powder
1-200 g package venison fondue meat, thawed
1-200 g package kangaroo fondue meat, thawed
15 mL (1 tbsp.) canola oil

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 4 servings

Instructions

In a large skillet, heat oil over high heat.
Sear the venison and kangaroo meat for approximately 4 minutes, stirring regularly, or until meat is slightly pink.
Add coriander, cumin, and garlic powder and mix.
Pour onto a large plate and cover with foil.
Set aside.
In same skillet, cook onion over medium-high heat for 2 minutes.
Deglaze with chicken broth then add rutabaga and carrots.
Cover and cook for 15 minutes or until vegetables are tender but still crunchy.
Remove from heat and add dates, raisins, and coriander.
Mix gently.
In small bowl, mix coconut yogurt and sambal oelek.
Set aside.
Serve on bed of couscous.
Garnish with coconut mixture.