Daniel Coleman's Teriyaki Kangaroo Stir Fry




  • 500g Kangaroo meat diced up
  •   Broccoli, coliflower, carrot, zucchini, celery and capsicum
  • 100g Brown rice (approx)


  1. 500g kangaroo meat diced up (will serve 2-3) I personally like to make sure it's cooked med well to well done so that it isn't too chewy. Otherwise kangaroo meat can turn into quit the jaw work out.
  2. Teriyaki sauce to simmer (only needs to be 5-10min) with the meat before adding veggies and rice.
  3. Veggies that I usually use are (broccoli, coliflower, carrot, zucchini, celery and capsicum) each are high in key nutrients.
  4. Add approx 100g of brown rice per serving to the stir fry. Stir around so that the rice soaks up the remaining sauce.
  5. Serve accordingly.
Always read the label and follow the directions for use.