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Kangaroo Striploin Tartlet with Sweet Potato and Bush Tomato Jus

 
134

Kangaroo striploin tartlet served with sweet potato (or kumara) and Australian Bush Tomato jus.

Yield

8

servings

Prep

15

min

Cook

40

min

Ready

55

min

Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 kangaroo fillet
striplion
*
200 grams sweet potatoes, or yams
or kumara
20 grams yakajirri
80 ml game jus
20 grams spices
Wildfire
*
20 pastry
cases
*
2 grams salt and black pepper
*
20 grams butter
50 millilitres cream

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 5257% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 26mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 98% Vitamin C 8%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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