- December 2018
- Jul 27, 2018 WARRIGAL GREENS AND DESERT LIME PESTO Jul 27, 2018
- May 31, 2018 BRAISED WALLABY SHANKS WITH OLIVES AND BUSH TOMATO May 31, 2018
- Dec 5, 2017 MUNTRIE BERRY JELLY SLICE Dec 5, 2017
200g kangaroo tenderloin per person.
Enough peanut oil to marinate the kangaroo, with ground black pepper, star anise, orange rind and a few drops of coconut vinegar added.
Small amount of game or veal stock.
1tsp fresh horseradish (if in season), pureed in a small amount of coconut vinegar
Marinate the kangaroo overnight
Remove kangaroo from the refrigerator and return to room temperature
Sear kangaroo over a very hot flame on a hotplate, or in a skillet, on all sides for about 2 minutes.
Rest for ten minutes, catching the juices.
Serve with your favourite salad or side dish, drizzled with some of the pan juices.
(recipe courtesy of Phillip Searle in John Newton's, The Oldest Foods on Earth, 2016, pp. xvii-xx)