Medallions of Kangaroo Saltimbocca with Marsala Cream on Caramelised Onion Tart

Serves : 4

1.000

kg

Kangaroo fillet

8

ea

Sage pieces

8

ea

Prosciutto slices

Olive oil

Black pepper and salt

1

ea

Brown onion, finely chopped

3

ea

Garlic cloves

1

ea

Ginger knob, grated

2.500

ltr

Brown beef stock, reduced

0.500

ltr

Rich cream

0.150

ltr

Marsala

4

ea

Red onions

0.100

ltr

Olive oil

0.180

kg

Brown sugar

8

ea

Thyme pieces

0.100

ltr

Red wine vinegar

1.

Remove excess tendons and connective tissue from kangaroo. Portion into medallions.

2.

Caramelise silced red onions with oil, sugar and vinegar.

3.

Make sour cream pastry and chill.

4.

Sauté brown onion with garlic and ginger then add beef stock and reduce, finish with cream.

5.

Seal kangaroo and cook until rare then rest.

6.

Bake pastry disc and place hot onion stew on top.

7.

Place reheated kangaroo on top.

8.

Surround with sauce.