This recipe for kangaroo combines smoky flavours with native Australian ingredients, including dried bush tomato and pepper berries. Remember the trick to tender kangaroo is to cook it quick and keep it medium-rare.
- 1 kangaroo loin
- 2 pinches of lemon myrtle
- 2 pinches of dried bush tomato
- 1 tbsp kangaroo spice
- 2 pinches of salt
- 2 pinches of pepper
- 1 tbsp oil
- veal, red wine and port reduction (or similar, to use for base for the sauce)
- handful of blueberries
- handful of Australian blackberries
- 1 tbsp pepper berries
- ½ orange, rind grated
- 2 pinches of thyme
- 4 rosemary leaves
- chips, to serve
- coleslaw, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Smoking time: 2 hours
- Preheat a smoker. Place kangaroo onto rack and cover with a lid. Smoke for 2 hours, until flavoured but not cooked.
- Combine lemon myrtle, bush tomato, kangaroo spice, salt, pepper and olive oil in a mixing bowl. Add smoked kangaroo to mixing bowl and turn to coat in marinade.
- Preheat a barbecue grill on high. Cook kangaroo for 10–12 minutes, or until medium-rare. Rest for 5–6 minutes.
- Meanwhile, combine reduction, blueberries, black berries and pepper berries. Stir to combine.
- Add orange zest, thyme and rosemary. Stir to combine, then strain.
- Blend sauce to form a puree, but retain a little texture. Heat in a saucepan until simmering.
- Slice kangaroo across the grain. Top with sauce. Serve with chips and coleslaw.