PAN COOKED KANGAROO

1.800

kg

Kangaroo fillet

0.500

ltr

Jus

0.050

kg

Pepper leaves

0.050

kg

Col Flo

0.500

ltr

Brown kangaroo stock

0.050

kg

Quandongs

0.050

kg

Lilli pilli

0.100

kg

Sugar

0.225

kg

Self raising flour

0.085

kg

Butter

1

ea

Egg

0.235

ltr

Milk

Herbs

1.

Trim kangaroo, cut into portions. Brown the trimming and make into kangaroo jus

2.

Soak quandongs in hot water until doubled in size. Poach in a light sugar syrup until tender. Thicken slightly with colfo. The end result should resemble jam. Bring lilli pilli to the boil & simmer for 1-2 minutes in a light sugar syrup, just enough to cover fruit. Thicken with colflo to a compote consistency. Make lemon scented gum dampers, cook in smoke and embers.

3.

Mix jus & kangaroo jus & thicken slightly. Infuse with wild pepper leaves by simmering for 20 minutes. Pan cook kangaroo. Rest. Slice. Serve lilli pilli in damper and quandong compote on plate