Spiced Kangaroo with Beetroot & Walnut Puré and Weed Salad

Spiced Kangaroo with Beetroot & Walnut Puré and Weed Salad

Spiced Kangaroo with Beetroot & Walnut Puré and Weed Salad

4 Serves 45 mins (2 hours chilling) prep 2 hours 15 mins cook


4 x 200g kangaroo fillet steaks
Toasted chopped macadamias, to serve

1 tsp cumin
1 tsp sumac
1 tsp smoked paprika
1 tsp freshly ground coffee
1 tsp salt

2 medium beetroot
25g walnuts, roasted
100g Farmers Union Greek Yogurt
25g South Cape Tasmanian Fetta

1kg veal and lamb bones
6 garlic cloves, skin on
2 onions, skin on, quartered
2 celery sticks, chopped
2 carrots, chopped
1 eschalot, thinly sliced
2 tbs olive oil

1 tbs olive oil
2 garlic cloves, crushed
1 eschalot, thinly sliced
1 celery stick, chopped
1 bay leaf
1 sprig rosemary
300ml red wine
100g butter, cubed

40ml olive oil
10ml lemon juice
20ml balsamic vinegar
1 tsp honey

100g purslane
100g saltbush


1. Combine dry spice rub ingredients in a bowl. Rub all over kangaroo. Cover and refrigerate for 2 hours.
2. Meanwhile, to make puré, preheat oven to 200C. Individually wrap beetroot in foil and place on a baking tray. Roast for 1 hour or until soft. When cool enough to handle, peel away skins.
3. Process flesh in a food processor until smooth. Add remaining ingredients and process until smooth.
4. To make stock, place all ingredients in a roasting dish. Toss to combine and season.
5. Roast for 1 hour or until caramelised. Transfer to a stockpot. Pour 2L (8 cups) water into roasting dish to deglaze, scraping any crusty bits off base of dish. Add to stockpot and bring to the boil. Simmer, stirring occasionally, for 1 hour or until reduced by half.
6. To make jus, heat oil in a saucepan over medium heat. Add garlic, eschalot, celery, bay leaf and rosemary and cook, stirring, for 5 minutes or until soft. Add wine and simmer for 5 minutes or until reduced by half. Strain in 300ml of the stock and simmer for 10-12 minutes or until thickened. Strain and return to pan. Whisk in butter over low heat until a thick, glossy sauce forms. Reserve remaining stock for another use.
7. Bring kangaroo to room temperature. Preheat an oiled frying pan over medium-high heat. Add kangaroo and cook for 3 minutes on each side or until cooked to your liking. Transfer to a warm plate and stand, lightly covered with foil, for 5 minutes to rest.
8. To make vinaigrette, whisk all ingredients until combined. Season.
9. Place salad leaves in a bowl. Add vinaigrette and toss to coat.
10. Place kangaroo steaks on each serving plate. Spoon puré to the side. Add salad leaves and top with macadamias. Drizzle over jus to serve.


This recipe has been tested.