- Effort: medium
- 1 kangaroo loin fillet, portioned and marinated
- 50 organic potatoes, unpeeled
- 50 butter
- 150 cream
- fresh shavings of wasabi
- 3 clarified butter, to serve
For the pesto
- 2 basil
- 1 carrot, chopped into three pieces
- 2 parsley
- 25 pine kernels, toasted
- parmesan shavings
- sea salt
- extra virgin olive oil
- a hint of pine nut oil
For the marinade
- 1 litres red wine, peppery full bodied red wine preferably
- 1 sprigs thyme
- 10 g star anise
- 10 g juniper berries
- 2 sticks cinnamon
1. For the marinade: Portion kangaroo as desired. Place the kangaroo fillet in a large bowl. Pour over the tepid red wine and add the herbs and spices. Marinate for a minimum of 12 hours or overnight before cooking (the flavours from the cinnamon and thyme will be brought out by the tepid wine).
2. For the pesto: the next day, make the pesto by blending all the ingredients in a food processor to form a paste. Set aside.
3. Pat the kangaroo meat dry from marinade and grill over hot charcoals, cook to medium rare (or as desired).
4. Let the meat rest after cooking, and then brush with clarified butter to finish and either pop back on the grill or pan fry to seal.
5. Boil the potatoes till an almost semi soft texture is reached, peel and blend in with fresh grated wasabi (to taste).
6. In a separate pan, bring the cream to the boil. Keep stirring until fat molecules break down and the cream sweetens. Mix into potato and wasabi mixture - the sweetness from the cream will cut the harsh tang of the wasabi.
7. Mix in a tablespoon of pesto and warm to serve. Finish with a few drops of clarified butter.
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