Kangaroo Rump with Ricotta filled Pine Mushrooms and Rocket

    Kangaroo Rump with Ricotta filled Pine Mushrooms and Rocket

    4saves
    2hours30min


    2 people made this

    Kangaroo steaks are marinated in a selection of Australian native herbs and spices, fried and served on a balsamic vinegar reduction with prosciutto on the top.

    VicCherikoff New South Wales, Australia

    Ingredients
    Serves: 4 

    • 1kg kangaroo rump
    • 2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar
    • 1/4 teaspoon Alpine Pepper
    • 1/4 teaspoon Aniseed Myrtle (Optional)
    • 375ml white balsamic vinegar
    • 300g fresh ricotta
    • 1 teaspoon Red Desert Dust
    • 1 small bunch English spinach, washed and coarsely chopped
    • 4 large pine mushrooms
    • 100g baby rocket
    • 800 slices proscuitto
    • 1 teaspoon brown sugar

    Directions
    Preparation:15min  ›  Cook:15min  ›  Extra time:2hours marinating  ›  Ready in:2hours30min 

    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) 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.

    To serve

    Drizzle the plate with the reduced balsamic and finish with the crispy proscuitto.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

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