A recipe by Clayton Donovan of The Jaaning Tree Restaurant.
Kangaroo Loin Part Smoked in Lemon Myrtle with caramelised vegetables and a chocolate jus.
Ingredients per person
2 x pre cooked baby beetroots - halved
2 x pre cooked baby carrots - halved
1 x pear - quartered
Handful of baby spinach
1 x Kangaroo loin
2 x tbsp of grated dark chocolate
1 x tbsp redcurrant jelly
1 x cup of rice
1 x cup sugar
2 x tbsp lemon myrtle
Olive Oil and butter for frying
Pinch of nutmeg
Finely chopped dill and parsley
Murray River salt
Mix the sugar, rice and lemon myrtle. Line a baking tray with foil place the rice mixture in the bottom of the tray. Place a wire rack over the rice mixture, place the kangaroo loin on the rack and cover the Kangaroo and tray with a layer of foil. Put the tray over a high heat for 5 minutes, unwrap and turn the loin over, cover and repeat for 2 – 5 minutes. Remove the kangaroo from the tray and rack and place on another tray in a warm place to rest.
Combine the dark chocolate, beef jus and redcurrant jelly in a pan and warm gently.
Heat a pan, add a little oil, beetroots and carrots and fry until lightly brown, add the pears and cook until coloured. Season to taste and sprinkle with dill and parsley.
Heat a wok and quickly toss the spinach in melted butter until it has wilted, season and add a pinch of nutmeg.
Plate the carrots, beetroot and the pears, top with spinach. Slice the loin and place on top of the vegetables; pour the chocolate jus around the outside. Season the Kangaroo with Murray sea salt and drizzle lightly with virgin olive oil.