SEARED KANGAROO WITH GUINNESS GLAZE & DAMPER
|
|
Serves : 10 |
Quantity Ingredients
|
1.800 |
kg |
Kangaroo fillet |
| |
|
Fresh herbs |
| |
|
Juniper Berries |
|
0.100 |
ltr |
Oil |
|
0.010 |
kg |
Garlic |
| |
|
Pepper, cracked |
| |
|
Salt |
Method
|
1. |
Trim kangaroo, season with salt and pepper. |
|
2. |
Mix together chopped herb, crushed juniper berries & garlic.
Roll Kangaroo in mixture to coat. Cover with oil & leave
to marinate. |
Guinness Glaze
Quantity Ingredients
|
0.750 |
ltr |
Guinness Stout |
|
0.020 |
kg |
Brown sugar |
|
0.300 |
ltr |
Meat glaze |
Method
|
1. |
Reduce guinness with brown sugar, add meat glaze and correct
consistency. |
Damper
Quantity Ingredients
|
1.000 |
kg |
Self raising flour |
|
0.100 |
kg |
Milk powder |
|
0.010 |
kg |
Salt |
|
0.100 |
kg |
Margarine |
|
0.050 |
kg |
Sugar |
|
0.650 |
ltr |
Water |
Method
|
1. |
Mix all ingredients to a rough dough. Don’t over work. |
|
2. |
Dust with flour and bake in greased Brioche moulds at 180ºC
for 45 minutes. |
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