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INGREDIENTS
1
loin of Kangaroo trimmed of sinew, per serving.
Marinade 2 tablespoons grapeseed oil
1 tablespoon ground Mountain Pepper leaf
4 torn Mountain Pepper leaves
1 teaspoon crushed Mountain Pepper berries
1 large clove garlic, crushed
METHOD
Marinate roo overnight
prepare the sauce -combine 1 cup reduced beef or veal stock
1 cup of Marinade
1 cup of red wine
reduce by half then add 2 tablespoons
Red Currant Jelly
1/2 cup of
port
Reduce till thickened and glossy
Heat heavy based pan till smoking - sear
Kangaroo on both sides (must be rare) remove and rest.
serve with sauce and Warrigal greens
Warrigal Greens - blanch in boiling water,
drain
reheat in a small amount of butter
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