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.
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.
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?
