Warm Crunchy Thai Kangaroo Salad

Start off by thinly slicing the kangaroo loin. Season it with salt and pepper and set it aside. Your meat will absorb the flavors better if you let it rest briefly.

While the loin is resting, let's prepare the marinade. Combine lime juice, brown sugar, and Thai fish sauce. Make sure the sugar is completely dissolved. This marinade doubles as a dressing, a versatile trick I've learned while cooking Thai food.

Place the sliced kangaroo loin into the marinade, making sure all pieces are fully coated. Let it rest inside the refrigerator for 30 minutes.

During the meat's marinating time, begin preparing your salad components. Thinly slice red onion, lemongrass, and chillies. Then dice cucumber and tomato into bite-sized pieces. The thinner you slice the ingredients, the more they will absorb the dressing.

Toss together the onion, lemongrass, chillies, cucumber, tomatoes, coriander, and mint leaves. Set aside.

Heat a non-stick pan over high heat. Remove the kangaroo loin from the marinade (do not discard the marinade) and quickly sear the slices on both sides. Kangaroo meat cooks quickly; it will only need 1-2 minutes each side. Overcooking may result in tougher meat.

Let the cooked meat rest for a few minutes. This is essential for the juices to redistribute throughout the meat.

Mix the seared kangaroo into the salad and pour over the remaining marinade. Toss well to blend all the flavors together.