Kangaroo Rump With Ricotta Filled Pine Mushrooms and Rocket

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Ingredients

1 kilogram kangaroo rump
2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of u
1/4 teaspoon Alpine Pepper*
1/4 teaspoon Aniseed Myrtle (optional)*
375 milliliters white balsamic
300 grams fresh ricotta
1 teaspoon Red Desert Dust*
1 small bunch English spinach, washed and coarsely chopped
4 large pine mushrooms
100 grams baby rocket
8 slices proscuitto
1 teaspoon brown sugar
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1
Marinate the kangaroo in a mix with the added Aniseed Myrtle and Alpine Pepper for at least two hours (the longer you marinate it, the better).
2
Pour the white balsamic into a saucepan and reduce it down to a thick syrup.
3
Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms.
4
Place the mushrooms in a moderate oven (180°C or 375°F) until they become tender.
5
Pan-fry the roo to medium rare, about 8-10 minutes on a medium heat; remove the meat from the pan and rest it in a warm spot for 10 minutes before slicing it.
6
Rub the proscuitto with brown sugar and pan-fry until golden brown.
.

Yield:

4.0

Added:

Sunday, August 29, 2010 - 7:19pm

Creator:

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