Kangaroo Striploin Tartlet with Sweet Potato & Bush Tomato Jus
Kangaroo striploin tartlet served with sweet potato (or kumara) and Australian Bush Tomato jus.
Yield
8 servingsPrep
15 minCook
40 minReady
55 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
kangaroo fillet
striplion |
* |
| 2E+2 | grams |
sweet potatoes, or yams
or kumara |
|
| 20 grams yakajirri | |||
| 80 ml game jus | |||
| 2E+1 | grams |
spices
Wildfire |
* |
| 2E+1 | each |
pastry
cases |
* |
| 2 | grams |
salt and black pepper
|
*
|
| 2E+1 | grams |
butter
|
|
| 5E+1 | 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.
