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Ingredients
- 1 tbsp native pepper leaf (ground)
- 1 tbsp salt
- 1 kg kangaroo loin fillet
- 400g sliced prosciutto
- Oil for grilling
Method
Combine the pepper leaf and salt then set aside. Cut kangaroo loin into 3cm pieces and cut prosciutto in half. Season kangaroo with pepper leaf and salt and then wrap the prosciutto slices around the kangaroo. Secure with a toothpick and lightly brush with oil. Grill on a barbecue until medium and serve as finger food.