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Kangaroo Loin Part Smoked in Lemon Myrtle with caramelised vegetables and a chocolate jus.

Home » Kangaroo Loin Part Smoked in Lemon Myrtle with caramelised vegetables and a chocolate jus.

lemon myrtle smoked Kangeroo loin with chocolaste jus

Kangaroo Loin Part Smoked in Lemon Myrtle with caramelised vegetables and a chocolate jus.

Ingredients (serves 1 person)

2 x pre cooked baby beetroots – halved

2 x pre cooked baby carrots – halved

1 x pear – quartered

Handful of baby spinach

1 x Kangaroo loin

Beef jus

2 x tbsp of grated dark chocolate

1 x tbsp redcurrant jelly

1 x cup of rice

1 x cup sugar

2 x tbsp dried, ground lemon myrtle

Olive Oil and butter for frying

Seasoning

Pinch of nutmeg

Finely chopped dill and parsley

Murray River salt

Method

Mix the sugar, rice and lemon myrtle. Line a baking tray with foil place the rice mixture in the bottom of the tray. Place a wire rack over the rice mixture, place the kangaroo loin on the rack and cover the Kangaroo and tray with a layer of foil. Put the tray over a moderately high heat for 5 – 8 minutes, unwrap and turn the loin over, cover and repeat for 2 – 5 minutes. Remove the kangaroo from the tray and rack and place on another tray in a warm place to rest.

Combine the dark chocolate, beef jus and redcurrant jelly in a pan and warm gently.

Heat a pan, add a little oil, beetroots and carrots and fry until lightly brown, add the pears and cook until coloured. Season to taste and sprinkle with dill and parsley.

Heat a wok and quickly toss the spinach in melted butter until it has wilted, season and add a pinch of nutmeg.

Plate the carrots, beetroot and the pears, top with spinach. Slice the loin and place on top of the vegetables; pour the chocolate jus around the outside. Season the Kangaroo with Murray sea salt and drizzle lightly with virgin olive oil.