Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Kangaroo with juniper berries and roast veggies

Preparation time
10 mins
Cooking time
1 hour
Serves
6

INGREDIENTS

6 small beetroot, with leaves, washed

6 small parsnips, quartered

6 small carrots, quartered

140ml extra virgin olive oil

Salt and freshly ground black pepper

12 fresh thyme sprigs

3 tbsp dried juniper berries

3 cloves garlic

1½ tsp sea salt flakes

1.2kg kangaroo fillet 

1½ cups (375ml) beef stock

¾ cup (185ml) red wine

5 anchovy fillets, drained, rinsed, chopped

1½ tbsp redcurrant jelly

50g butter

METHOD

1. Pre-heat oven to 200ºC (180ºC fan-forced). Trim stalks from beetroot. Wash, drain and reserve the leaves. Place parsnips and carrots in a baking paper-lined baking dish, drizzle with 2 tbsp olive oil and season with salt and pepper. Add beetroot wrapped in foil and bake for 50-60 minutes, or until tender (halfway, add thyme and turn vegetables).  

2.  Crush juniper berries, garlic and salt with a mortar and pestle or mini blender. Add 1/3 cup (80ml) olive oil and work in to make a thick paste. Rub into kangaroo fillets and put in a dish to marinate for at least 30 minutes. 

3. Place a large frying pan over high heat. Add the kangaroo fillets, then reduce heat to medium-high and cook for only 7-10 minutes, browning evenly all over, depending on thickness of the fillet. It must be rare or it will be tough. Remove to a warm plate, cover loosely in foil and rest for 10 or more minutes.

4. Deglaze frying pan with stock and red wine. Whisk in anchovies and redcurrant jelly, stirring to break down. Boil to reduce. Reduce heat to very low and whisk in butter to achieve a lovely gloss. Season to taste. 

5. Meanwhile, heat remaining olive oil in a small pan over high heat and stir-fry the beetroot leaves for a few minutes, until wilted. Peel beetroot using gloves and cut in quarters. 

TO SHARE: Pile vegetables into a large serving bowl. Slice kangaroo and serve on a bed of beetroot leaves with a jug of sauce.

Wine match: The richness of kangaroo, the earthy notes of beetroot and the spice of juniper berries all create a flavour-packed dish that’s matched by the intense black fruits and balanced tannins of a youthful Cabernet. Shiraz will also marry with the meat, spices and herbs.

Food
Preparation time
10 mins
Cooking time
1 hour
Serves
6

SHARE

Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories

You might also like

Food
Selector’s Top 7 Recipe Books of 2017
Throughout the year, the Selector magazine team receives a collection of beautifully presented books full of delectable recipes and inspiring food stories. This makes picking the best a tough task, but when it comes down to it, there are some that really stand out, whether it’s for their gorgeous styling, unique ideas, or for having a new take on old favourites. These are the top 7 from 2017. Book of the Year - Feasts by Sabrina Ghayour
A simply stunning cookbook where art meet cuisine. From the intricately designed cover to the gorgeous food photography by Kris Kirkham to the warm and inviting design layout by Octopus Group, this is a sumptuous release detailing Sabrina’s delicious array of Middle-Eastern dishes. Breath-taking. Hachette Australia, $39.99 On the side by Ed Smith
Noted food writer Ed Smith gave us something completely novel with this release – a cookbook all about side dishes. So important in today’s dining equation, the concept is backed up with great photography, design and recipes. Bloomsbury, $39.99 Ostro by Julia Busuttil Nishimura
Julia Busuttil Nishimura is the epitome of millennial entrepreneurship, having taken her blog and turned it into one of the most gorgeously presented books we’ve seen this year. Definitely worth slowing down for. Plum, $44.99 All Day Café by Stuart McKenzie
Stuart McKenzie runs the iconic South of Johnston café in Melbourne. This book reflects the relaxed customer friendly style of the venue. It is a delight to browse, with gorgeous imagery, an easy design and delicious recipes. Murdoch Books, $39.99 The Desserts of New York by Yasmin Newman
Having given Yasmin Newman her first writing opportunity, we felt like a proud parent when we read her stunning book. Through her words and pics, she gives a uniquely Australian perspective on the exploration of New York City desserts. Hardie Grant, $39.99 Coastline by Lucio Galletto and David Dale
Renowned restaurateur Lucio Galletto and esteemed travel writer David Dale excel in this stunning book exploring the food and culture of the Mediterranean. The recipes are spot on and the editorial is crisp, entertaining and insightful. Murdoch Books, $59.99 Maggie’s Recipes for Life by Maggie Beer with Professor Ralph Martins
We were thrilled to see Maggie had teamed up with neurobiologist Professor Ralph Martins to add to the growing knowledge of the gut-brain link – a timely tome and an important book. Simon & Schuster, $39.99
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories