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Kangaroo Striploin Tartlet with Sweet Potato and Bush Tomato Jus

 
Kangaroo Striploin Tartlet with Sweet Potato and Bush Tomato Jus
117

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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