Back
Kangaroo with purple carrot, riberry & native pepper
Recipe by Brent Savage
- Steps
- Ingredients
Ingredients
Purple Carrots
Pickled riberries
Riberry purée
Carrot and riberry sauce
Native pepper spice mix
Select All
Steps
- For the kangaroo loin, trim off excess sinew and cut meat into six200 g portions, slicing across the centre of the loin and ensuring all pieces are even. In a large frying pan, sear the kangaroo on all sides until even in colour. Place for 2 minutes in oven heated to 180°C. Turn the kangaroo over and return to oven for another 1 minute. Remove from oven and rest in a warm place until ready to serve.
- Wash carrots and place them in a bowl with the olive oil, seasoning and bay leaves. Wrap carrots in aluminium foil in a single layer with the bay leaves. Place on a tray and bake in oven heated to 180°C until just cooked. Keep warm, ready to serve.
- For the pickled riberries, bring all ingredients to the boil in a small-sized pot, until the mixture reaches 112°C. Allow to cool for 10 minutes. Mix through the riberries and steep until completely cool. Set aside.
- For the riberry purée, in a medium-sized saucepan, on medium heat, cook off onions, garlic and ginger. Add riberries and water and continue to cook for 5 minutes. Allow to cool. Place in an upright blender and blend until a completely smooth texture. Pass through a fine sieve. Set aside.
- To make the carrot and riberry sauce, in a medium-sized saucepan reduce purple carrot juice and bay leaves by half (to 500 ml). Add reduced veal stock and riberry puree and bring to boil. Skim off any impurities. Add 200 g of fresh riberries, then slowly reduce by a quarter (to 600 ml). Adjust seasoning of sauce with 40 ml of red wine vinegar, then pass through fine sieve. Pour the sauce into a food processor, with xanthan gum, at a low stirring speed, allowing it to thicken.
- For the native pepper spice mix, use a spice grinder to blend all ingredients and then pass through a fine sieve.
- To assemble, place some sauce on plate with 8 pickled riberries. Carve each kangaroo cut into 3 pieces, place on sauce and then add carrots. Garnish with salad burnet.
