Kangaroo Striploin Tartlet With Sweet Potato and Bush Tomato Jus
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 4:30pm

Ingredients




1 kangaroo striploin
200 grams sweet potato
20 grams Yakajirri*
80 milliliters game jus
20 grams Wildfire Spice*
20 pastry cases
2 grams salt
2 grams pepper
20 grams butter
50 milliliters cream
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1 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. 2 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 3 In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse. 4 Strain the sweet potato, then mash and combine with butter and cream. 5 Styling - To serve, place a little sweet potato mash in the base of the tart shell, then place a slice of kangaroo on top and finish with a drizzle of bush tomato jus.