Peppered Kangaroo

Served with figs, bok choy & chunks of sweet potato.

This recipe appears courtesy of:

THE OXFORD HOTEL
Chef Costa Hydereos
Ph: 08 8267 2652

Ingredients

• 2 Kangaroo Fillets
• 1 bunch of Bok Choy
• 6-7 Figs
• 1 sprig Rosemary
• ½ cup White Wine
• 1 Sweet Potato, sliced in to circles
• Large pinch of Cracked Black Pepper
• Splash of Olive Oil

Method

Prepare before hand - Cut figs in half and soak in wine and rosemary for approx 30 hours. Marinate kangaroo in pepper and touch of Olive Oil, leave over night.

Rinse and clean bok choy and blanche along with the sweet potato circles in boiled water, for approx 10-20 seconds. Then place vegies in iced water (this will prevent from burning when chargrilling in next step). Chargrill sweet potato and bok choy until slightly softened, but don't over cook, they must still be crisp and hold colour.

Chargrill Kangaroo on all sides and place in warm oven for 10 minutes or until cooked medium rare on inside. Heat figs and wine in pan.

Place bok choy and sweet potato on plate, slice and arrange kangaroo over sweet potato, and drizzle figs and wine syrup to serve.

BON APPETITE!