Recipe for Kangaroo Brochettes with Tomato Fetta Salad

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Yield:

Ingredients:

Amount	Ingredient
400 gm	kangaroo rump cut into 4 cm cubes
8 x	wooden skewers, soaked
1 tbl	lemon juice mixed with
1 tbl	olive oil
	----------------- Tomato and fetta salad: ----------------
	toss together in a bowl
1/2 cup	pitted olives
200 gm	mild fetta cheese cut into cubes
2 cup	parsley leaves
	grated rind and juice of 1 lemon
1 tbl	olive oil
	ground black pepper to taste
	----------------- Garlic bruschetta: ----------------
8 x	1 cm thick ciabatta bread slices
2 x	peeled clv garlic

Instructions:

Instructions: Preheat griller
Toss kangaroo cubes in oil and lemon juice. Thread 3-4 cubes per skewer. Set aside

Brush caibatta bread with oil, toast on both sides until golden brown. Remove and rub lightly with cut garlic to season. Set aside.

Cook kangaroo brochettes under hot griller for 1-2 minutes on each side.

Serve on garlic bruschetta with tomato salad.

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