Pepperberry seared Kangaroo

Posted March 27, 2015 by Hannah
Pepperberry seared Kangaroo, roasted beetroot, green pea puree and braised baby carrots

Posted in : Cuisines :
  • Prep Time :
    10 min
  • Cook Time :
    20 min
  • Ready Time :
    30 min

Servings

4

Ingredients

    Beetroot

    • 1 Medium Beetroot
    • 50ml Balsamic Vinegar
    • 25g Brown Sugar

    Pea Puree

    • 150g Green Peas
    • 250ml Water
    • 1tsp Butter
    • Salt and Pepper

    Carrots

    • 1 bunch Baby carrots
    • 1/4 clove Garlic
    • 1Tbsp Butter
    • 75ml Water
    • 3 Sprigs Thyme
    • Salt and Pepper

    Kangaroo

    • 4x 180g Kangaroo Fillet
    • 10g Tasmanian Pepperberry
    • 10ml Olive Oil
    • Salt and Pepper

    Directions

    Roasted Beetroot

    1. Peel and dice beetroot into 1 cm squares.

    2. Add all ingredients into a small oven tray and cover with foil.

    3. Cook in a pre heated at 180° for 90 minutes or until soft

    4. Reserve liquid as a sauce.

    Pea Puree

    1. Simmer peas in water until soft.

    2. Drain peas and set aside water.

    3. Blend peas, butter and 2/3 of the water. (may need to add further water if too thick and lumpy.

    4. Strain and season

    Carrots

    1. Peel carrots.

    2. Simmer carrots, thyme, garlic, butter and water until soft on the outside but still firm in center.

    3. Strain and season.

    Kangaroo

    1. Lightly coat your kangaroo in pepper berry and sprinkle with salt.

    2. Sear in a hot pan with olive oil for 45 seconds either side.

    3. Rest meat for 5 minutes then Finish off in a medium oven for approx 5 – 8 minutes keeping medium rare.

    4. Rest for 3-5 minutes then cut in 3 pieces. 

    Serve as per photo using the beetroot liquid as a sauce and garnish with edible flowers and snow pea tendrils.

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