SEARED KANGAROO SALAD WITH A WARM PEPPERCORN VINAIGRETTE
|
Quantity Ingredients
|
1.000 |
kg |
Kangaroo Loin fillet |
|
0.100 |
kg |
Shallots, finely diced |
|
0.080 |
kg |
Sugar |
|
0.300 |
lt |
White wine vinegar |
|
0.600 |
lt |
Peanut oil |
|
0.030 |
kg |
Pink peppercorns |
|
0.030 |
kg |
Grain mustard |
| |
|
Salt and pepper |
Method
|
1. |
Sweat onions with a little oil. When cooked, sprinkled with
sugar & cook to a caramel. |
|
2. |
Deglaze with white wine vinegar. Allow to cool completely & mix
with oil. |
|
3. |
Add peppercorns & mustard, mix well & season |
To Serve
|
1. |
Lightly oil kangaroo fillet & roll in cajun style spice.
Pan fry & roast to medium rare, allow a short time to rest & keep
near heat. Arrange a salad plate with fresh available ingredients
to include beans & potatoes |
|
2. |
Thinly slice kangaroo & arrange on salad greens. Warm vinaigrette & dress
salad plate. Garnish to finish. Serve immediately |
|
