Kangaroo Rump With Ricotta Filled Pine Mushrooms and Rocket
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 7:19pm

Ingredients




1 kilogram kangaroo rump
2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of u
1/4 teaspoon Alpine Pepper*
1/4 teaspoon Aniseed Myrtle (optional)*
375 milliliters white balsamic
300 grams fresh ricotta
1 teaspoon Red Desert Dust*
1 small bunch English spinach, washed and coarsely chopped
4 large pine mushrooms
100 grams baby rocket
8 slices proscuitto
1 teaspoon brown sugar
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

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.