MEDALLIONS OF KANGAROO WITH TAMARILLO TARTLETS & BLACK CURRANT SAUCE

Serves : 4

Sweet and Sour Compote Kangaroo Stock

Quantity Ingredients

0.600	kg	Kangaroo fillet (trimmed)
0.020	ltr	Olive oil
0.030	kg	Butter
0.005	ltr	Black currant vinegar

Method

1.	Cut meat into 0.070-0.080kg medallions. Season medallions with salt & pepper.
2.	Heat oil, add butter, let it foam up. Place meat into a pan & fry until rare.
3.	Reserve and deglaze pan with vinegar.

Sauce

Quantity Ingredients

0.050	ltr	Red wine
0.250	ltr	Kangaroo stock
0.050	kg	Butter
0.010-20	ltr	Cassis (black currant liqueur)
0.040	kg	Black currant jam

Method

1.	Pour wine into meat pan and reduce. Add stock & reduce to a syrupy consistency.
2.	Stir in the butter and finish with the liqueur and jam.
3.	Balance acidity with a few drops of vinegar and adjust seasoning.

Sweet & Sour Black Currant Compote

Quantity Ingredients

1.000	kg	Black currants
0.500	kg	Sugar (brown)
0.170	ltr	Cider vinegar
0.080	ltr	Lemon juice
1	ea	Lemon peel
_ - 1	ea	Cinnamon quill
_	tsp	Clove powder, freshly powdered
1/3	tsp	Piment powder, freshly powdered

Method

1.	Place all ingredients in a saucepan and boil for 30 minutes to 1 hour. Cool down. Refrigerate.

Kangaroo Stock

Quantity Ingredients

0.200	kg	Bacon rind
4.000	kg	Kangaroo tail
6.000	kg	Kangaroo bones
0.200	ltr	Olive oil
0.300	kg	Carrots
0.400	kg	Onions
0.300	kg	Celeriac sauce
1	ea	Head garlic
20	ea	Juniper berries
2.000	ltr	Red wine
0.300	ltr	Port wine
0.800	kg	Tomatoes, soft & ripe
0.500	kg	Mushrooms
		Bay leaves, parsley stalk, salt, black peppercorns

Method

1.	Chop bones & tail in large walnut size pieces. Heat oil in roasting tray, add bones & rind & roast until light brown.
2.	Cut onion, carrot & celeriac into mirepoix size, half garlic head. Chop mushrooms roughly, quarter tomatoes. Crack juniper berries & black peppercorns.
3.	Add onion, carrot & celeriac to the bones. Keep roasting until lightly coloured.
4.	Add mushrooms, garlic & tomatoes, keep roasting until all moisture has evaporated.
5.	Add wines and lower with water. Bring to the boil, stir well, add salt, bay leaves & parsley stalk.
6.	Simmer for 4 hours, stirring time to time. Add peppercorns, juniper berries, keep simmering for further 30-60 mins.
7.	Strain thoroughly.

Shortcrust pastry

Quantity Ingredients

0.500	kg	Medium strength flour
1	tsp	Salt
1	tsp	Caster sugar
0.320	kg	Butter, room temperature
4	ea	Egg yolks
0.150	ltr	Water
2	tsp	White vinegar

Method

1.	Sieve flour, mix with salt and sugar, rub in the butter to a rough, sandy texture with fingertips.
2.	Make a well, add yolks, water and vinegar. Gradually draw in the flour and blend until the ingredients are just mixed.
3.	Knead for a few seconds, shape into a ball, cut a cross in the dough to help remove elasticity.
4.	Wrap in cling wrap and refrigerate for minimum 4 hours.

Method

Tamarillo Tart

Quantity Ingredients

0.150	kg	Almond Meal
0.080	kg	Butter
0.100	kg	Sugar
2	ea	Eggs
2	ea	Egg whties
2	ea	Tamarillos
0.010	kg	Almond flakes
		Icing Sugar
0.120	kg	Shortcrust pastry

Method

1.	Roll out pastry about 1 _ mm thick. Lay out tartlet. Whip up butter & sugar to double the volume.
2.	Add one egg after the other. Spread mixture 405m thick on the bottom of the tartlets.
3.	Insert a cross on top of tamarillo. Blanch in boiling water & refresh in ice water.
4.	Peel, then cut into 2-3mm thick slices. Arrange on top of almond cream.
5.	Sprinkle almonds first the icing sugar on top. Bake on 180° C until light brown & baked through.

Final Preparation and Presentation

1.	Preheat meat. Place tartlet in middle of plate, set meat on top or leave on the side.

Quantity Ingredients

0.600	kg	Kangaroo fillet
0.020	ltr	Olive oil
0.030	kg	Butter
0.005	ltr	Blackcurrant vinegar

Method

1.	Cut meat into 70-80 gram medallions. Season medallions with salt & pepper. Heat oil, add butter & let it foam up.
2.	Place meat into pan and fry until rare. Reserve & deglaze pan with vinegar.

Sauce

Quantity Ingredients

0.050	ltr	Red wine
0.250	ltr	Kangaroo stock
0.050	kg	Butter
0.010-20	ltr	Cassis (Blackcurrant liqueur)
0.040	kg	Blackcurrant jam compote

Method

1.	Pour wine into meat pan & reduce. Add stock & reduce to a syrupy consistency.
2.	Stir in butter and finish with the liqueur and jam. Balance acidity with a few drops of vinegar.
3.	Adjust seasoning. Serve meat with sauce & beetroot tart.