Kangaroo Steak with Pear and Parsnip Mash

Parsnip, potato and pear really set this dish off.

Ingredients

• 2 parsnips
• 2 medium potatoes
• 1 medium pear
• 1 knob of butter
• A generous pinch of salt and freshly ground black pepper
• Approx 2 cups water or chicken stock
• 150ml cream, approx (light cream if poss)
• 4 kangaroo steaks (180-200g each)
• 2 tablespoons olive oil
• cracked black pepper
• 100ml red wine (approx)
• 2 teaspoons quince paste or redcurrant jelly
• 200ml beef stock

Method

Peel the parsnip, potatoes and pear and then cut into small pieces.

Melt the butter in a large frypan; add the parsnip, potato and pear. Cook over a medium heat until they begin to brown. Season lightly.

Add enough water or stock to cover mixture and simmer gently until soft.

Drain cooked vegetable and pear mixture and puree with the cream. If you have used stock, reserve the liquid for a later use. Cover the mash and place in a warm place until you are ready to serve.

Pre-heat oven to 200°C.

Drizzle the kangaroo with olive oil and sprinkle with a little black pepper.

Heat a pan and brown the kangaroo well on one side and then turn over.

Transfer to the oven and roast (10 minutes for medium rare) or until cooked to your liking.

Remove from the oven and cover it loosely with foil and allow to rest for 5 minutes.

Using the pan the kangaroo was browned in, add the wine and reduce by half. Add the quince paste or redcurrant jelly and stock and reduce again by half. Season the sauce to your taste.

Serve the kangaroo with parsnip, pear and potato mash and top with a tablespoon or so of the red sauce.

Serving Size - serves 4

* If you are cooking with thinner pieces of kangaroo, you can simply pan fry.

BON APPETITE!