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Kangaroo Rump with Ricotta Filled Pine Mushrooms and Rocket

 

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.
67

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1000 grams kangaroo meat
rump
*
1 dash soy sauce, tamari
*
1 splash mirin (sweet seasoning)
*
1 dash plum vinegar
umeboshi
*
¼ teaspoon black pepper
*
375 millilitres balsamic vinegar
white
*
300 grams ricotta cheese
1 teaspoon -
Red Desert Dust*
*
1 bunch spinach
washed and coarsely chopped
*
4 large mushrooms
pine
100 grams arugula (roquette)
baby
8 slices prosciutto
*
1 teaspoon brown sugar

Directions

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).

Pour the white balsamic into a saucepan and reduce it down to a thick syrup.

Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms.

Place the mushrooms in a moderate oven (180°C or 375°F) until they become tender.

Pan-fry the kangaroo to medium rare, about 8 to 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.

Rub the proscuitto with brown sugar and pan-fry until golden brown.

Styling :

Place the mushrooms slightly off centre on each plate and pile the rocket to the side.

Slice the kangaroo across the grain of the meat and place the slices, just overlapping, on top of the rocket.

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

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 14662% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 71mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 20g
Vitamin A 19% Vitamin C 7%
Calcium 20% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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