Grilled pepper roo in a sweet rosella jus
- 250g kangaroo fillet (or scotch fillet, eye fillet)
- 2 tsp native mountain pepper
- olive oil
- 1 cup wild rice
- For the sauce:
- 1 cup beef stock
- salt and pepper
- 1 tsp rosella jam
- 1 cup red wine
- 2 rosella flowers in syrup, finely chopped (one extra for presentation)
Australians are finally coming around to eating kangaroo but have been slow to embrace native herbs and spices.
Method
Preheat oven to 180C. Coat kangaroo in native mountain pepper. Heat a griddle or heavy based frying pan, brush with a little olive oil and sear the kangaroo fillet for a couple of minutes on each side and then bake for 10 minutes.
Bring a large saucepan of salted water to the boil, add the wild rice and cook. Drain and set aside.
To make the sauce, heat the stock in a saucepan, season with salt and pepper, add rosella jam and simmer for a couple of minutes. Add red wine, rosella flowers (including syrup), stir and simmer for a further minute to reduce slightly.
To serve, cut kangaroo fillet thinly across the grain, arrange on a bed of wild rice, drizzle with the rosella jus and garnish with a rosella flower.
Serves 2
