KANGAROO RUMP WITH RICOTTA FILLED PINE MUSHROOMS AND ROCKET

KANGAROO RUMP WITH RICOTTA FILLED PINE MUSHROOMS AND ROCKET image

Yield servings

Number Of Ingredients 12

Previous Next

1 kg kangaroo rump
2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar
¼ teaspoon Alpine Pepper ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 )
¼ teaspoon Aniseed Myrtle (optional)
375ml white balsamic
300g fresh ricotta
1 teaspoon Red Desert Dust ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=13 )
1 small bunch English spinach, washed and coarsely chopped
4 large pine mushrooms
100g baby rocket
8 slices proscuitto
1 teaspoon brown sugar

Steps:

1. Marinate the kangaroo in a mix with the added aniseed myrtle and Alpine Pepper for at least two hours (the longer you marinate it, the better). 2. Pour the white balsamic into a saucepan and reduce it down to a thick syrup. 3. Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms. 4. Place the mushrooms in a moderate oven (180°C or 375°F) until they become tender. 5. Pan-fry the roo to medium rare, about 8-10 minutes on a medium heat; remove the meat from the pan and rest it in a warm spot for 10 minutes before slicing it. 6. Rub the proscuitto with brown sugar and pan-fry until golden brown.