kangaroo

Kangaroo is best served medium rare, so be careful with cooking times! The beautiful native spices really make this dish by chef Dan Hunter. 

Chargrilled kangaroo with beetroot and radicchio

kangaroo loin fllets

tsp ground wattleseed

tsp ground pepperberry

lemon myrtle

honey

baby beetroots, trimmed

tbs white or red wine vinegar

parsley

A dish that sings with Australian flavours.

kangaroo beetroot

gm macadamias

200 gm cultured butter, chilled, chopped

ml merlot vinegar vinegar

800 gm kangaroo fillets

tbsp (10 gramsm) pepperberries (see note)

tsp ground lemon myrtle (see note)

salt flakes

60 ml (¼ cup) extra-virgin olive oil

Vegetable oil,

baby golden beetroot, shaved

400 gm warrigal greens,

radicchio leaves

fennel

dry white wine

bay leaves

tsp black peppercorns

garlic cloves, smashed

beetroot (800 gramsm), peeled

For wine-poached beetroot combine wine, bay leaves, peppercorns, garlic and ½ tsp salt flakes in a saucepan over medium heat. Add beetroot and simmer, covered, until tender (35-40 minutes). Set aside to cool slightly. Drain, reserving 200ml liquid. Thinly slice 1 beetroot and set aside.

Meanwhile, pulse macadamias in a food processor to coarse crumbs. Season with ½ tsp salt flakes and set aside.

For beetroot purée, blend or process remaining poached beetroot until smooth. With motor running, gradually add 40gm butter. Add vinegar, a pinch of sugar and season to taste. Process until very smooth. Set aside in a warm place.

Remove sinew from kangaroo and reserve. Trim ends of fillets so they are an even thickness (reserve trimmings). Grind pepperberries in spice grinder or mortar and pestle, then stir
in lemon myrtle and salt flakes. Place 2 tbsp spice mix and kangaroo in a bowl, rubbing in spice mix to coat.

Heat 2 tsp olive oil in a frying pan over high heat. Cook reserved kangaroo sinew and trimmings until browned (2-3 minutes). Add 200ml reserved beetroot poaching liquid and simmer until reduced (3 minutes). Remove from heat and gradually whisk in remaining butter until melted and smooth; do not boil. Season, then strain sauce through a fine sieve. Set aside and keep warm.

Line a tray with paper towel. Heat vegetable oil in a small saucepan over medium heat to 190°C. Deep-fry baby golden beetroot, in batches, until light golden and crisp (30 seconds). Drain on prepared tray and season to taste.

Heat 1 tbsp olive oil in a large frying pan over high heat. Cook kangaroo, in batches, turning, until browned all over and medium-rare (2-3 minutes). Set aside in a warm place to rest.

Heat remaining olive oil in a large frying pan over high heat. Cook warrigal greens, stirring, until wilted and excess liquid evaporates (3 minutes). Season.

Separate radicchio leaves. Using a 4cm cutter, cut out rounds. Divide beetroot purée among plates, top with sliced kangaroo, warrigal greens, radicchio rounds, golden beetroot and reserved sliced beetroot. Scatter over macadamia, sorrel, fennel fronds and flowers. Drizzle with beetroot sauce to serve.

Marinated Kangaroo Recipe

kangaroo fillets

tbs extra virgin olive oil

garlic

tsp rosemary finely chopped *to taste

lemon juiced

ml red wine

cracked pepper

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5348771529001-6030942678001

Change up your usual stir-fry with the addition of kangaroo.

Kangaroo Stir-fry

500 g kangaroo fillet, thinly sliced

onion, sliced

garlic, chopped

mushrooms

fresh choy sum, chopped

lemon

Continental Stock Pot Sensations Beef Stock Pot

oyster sauce

coriander leaves

Heat oil in a large wok or frying pan, add half the kangaroo and stir fry until browned. Remove from pan and repeat with remaining meat.

Add onion, garlic, mushrooms, choy sum and lemon grass to the wok and stir fry 3-4 minutes until softened. Return kangaroo to pan with Stock Pot and oyster sauce. Stir fry for a further 2-3 minutes until heated through.

ungrouped

Change up your usual stir-fry with the addition of Aussie kangaroo.

Kangaroo and Noodle Stir-Fry recipe

fresh Hokkien noodles

olive oil

red capsicum deseeded small thinly sliced

broccoli

sweet chilli sauce

tbs oyster sauce

tbs light soy sauce

mint

mint *to serve *extra

red chilli sliced *optional

Kangaroo Casserole recipe

kg kangaroo

onions

potatoes

tbs plain flour

herbs

beef stock cube

375 ml beer

water

bread

cheese grated

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6030939537001&=domain=br

5348771529001-6030939537001

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The most viewed kangaroo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine