Kangaroo Rice Bowl with Native Bush Spices

This Kangaroo Rice Bowl combines the rich, gamey flavor of kangaroo meat with aromatic native bush spices, served over fluffy rice. The dish balances traditional Australian bush tucker elements with modern cooking techniques, creating a wholesome, protein-rich meal that is both satisfying and unique. It's a delightful way to explore native ingredients while enjoying a hearty dinner.

Ingredients:

• 500g kangaroo fillet, diced
• 1 cup jasmine rice
• 2 cups water or kangaroo stock
• 1 tablespoon lemon myrtle
• 1 teaspoon wattleseed
• 1 teaspoon bush tomato powder
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• Salt and pepper to taste
• Fresh parsley or native herbs for garnish

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice and water (or kangaroo stock) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the rice is tender. Fluff with a fork and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
3. Add the diced kangaroo fillet to the skillet, cooking for about 3-4 minutes until browned on all sides.
4. Stir in the lemon myrtle, wattleseed, bush tomato powder, red bell pepper, and zucchini. Cook for an additional 5-7 minutes, or until the vegetables are tender and the kangaroo is cooked to your liking.
5. Season with salt and pepper to taste.
6. To serve, place a generous scoop of rice in a bowl, top with the kangaroo mixture, and garnish with fresh parsley or native herbs.