Kangaroo Striploin Tartlet with Sweet Potato and Bush Tomato Jus
Kangaroo striploin tartlet served with sweet potato (or kumara) and Australian Bush Tomato jus.
sweet potatoes, or yams
|20 grams yakajirri|
|80 ml game jus|
salt and black pepper
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.
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.
In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.
Strain the sweet potato, then mash and combine with butter and cream.