Tasmanian Pepper Berry Seared Kangaroo

with Roasted Beetroot, Braised Baby Vegetables, Green Pea Purée and Davidson Plum Gastrique

Tasmanian Pepper Berry Seared Kangaroo

with Roasted Beetroot, Braised Baby Vegetables, Green Pea Purée and Davidson Plum Gastrique
Method
Serves 4
Roasted Baby Beetroot

Trim stalks off beetroot and place all ingredients into a tray, then cover with foil. Cook in a pre-heated oven at 180°C for 90 minutes or until soft. Rub skin away from beetroot with paper towel and set aside until ready to serve.

Braised Baby Vegetables

Trim and peel vegetables. Place all ingredients into a saucepan and simmer for 3 minutes. Strain and season.

Green Pea Purée

Simmer peas in water until soft. Drain peas and set aside water. Blend peas, butter and two thirds of the water. You may need to add further water if purée is too thick. Strain and season.

Davidson Plum Gastrique

Add sugar and water to a saucepan and caramelise. Carefully add vinegar and plums to sugar mixture and simmer for two minutes. Blend until smooth and then strain.

Kangaroo

Lightly coat kangaroo fillet in pepper berry and a touch of salt. Heat olive oil in a pan to just smoking point and sear your kangaroo for 45 seconds on either side. Rest the meat for 5 minutes. Finish your kangaroo in a pre-heated oven at 180°C for 5-8 minutes depending on size, keeping medium rare.

To Serve

Rest kangaroo on paper towel for 3-5 minutes whilst plating the rest of your dish then cut into 3 pieces to serve. Garnish plate with edible flowers and baby herbs.

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