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
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.