Kangaroo Striploin Tartlet with sweet potato and bush tomato jus

Kangaroo Striploin Tartlet with sweet potato and bush tomato jus


1 person made this

Australian-style Cuisine with native Australian Herbs and Spices

VicCherikoff New South Wales, Australia

Serves: 8 

  • 1 Kangaroo Striploin
  • 200g sweet potato
  • 20g Yakajirri
  • 80ml game jus
  • 20g Wildfire Spice
  • 20 pastry cases
  • 2g salt
  • 2g pepper
  • 20g butter
  • 50ml cream

Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

  1. Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes.
  2. Season the kangaroo fillet with salt and pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Wildfire Spice while it rests for as long as it took to cook.
  3. In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.
  4. Strain the sweet potato, then mash and combine with butter and cream.

Serving suggestion

To serve, place a little sweet potato mash in the base of the tart shell, then place a slice of kangaroo on top and finish with a drizzle of bush tomato jus.

See it on my blog

Recipe provided by Cherikoff Rare Spices

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