Kangaroo in Pepperberry and Port Sauce

Ingredients

SERVES 4

KANGAROO

4 x 200g kangaroo loins, cleaned of sinews

PARSNIP PUREE

500g parsnips
3 cloves garlic
2 eschalots
2 sprigs thyme
1 sprig of rosemary
50g butter
500ml chicken stock
200ml cream
Salt and pepper
Poached quince
2 quinces
1L water
200g sugar
1 sprig rosemary
1/2 cup white wine
1/2 teaspoon cracked peppercorns
1/4 orange, zested

BRUSSELS SPROUTS

500g Brussels sprouts
Olive oil
2 cloves garlic, cracked
2 sprigs thyme
1 sprig rosemary
60g unsalted butter
500ml chicken stock
salt and pepper
Pepperberry and port sauce
500ml port
1.5L beef stock
1 bay leaf
2 sprigs thyme
25g ground pepperberry
Garnish
1 large Chiggio beetroot
25ml white wine vinegar
500ml water
1 clove garlic, cracked
Salt
25g sugar

Method

KANGAROO

Preheat your oven to 200°C. Sear the loins on all sides in a hot pan, with oil and salt, till coloured on all sides.

Cook in the oven for 4–5 minutes, keeping the loins at medium to medium-rare as otherwise the meat will be too tough.

Remove from oven and rest for 8 minutes minimum.

PARSNIP PUREE

Peel and core parsnips and chop into a rough dice. Crush garlic and cut eschallots in half. Add to a saucepan with some butter on a medium heat and stir until golden. Add the herbs and the chicken stock and simmer until tender.

Blend in the cream with a barmix and pass through a chinois. Keep warm.

POACHED QUINCE

Peel and core the quinces and cut into 6 wedges. Poach in pot with the rest of the ingredients for 1 1/2 hours till pink and tender.

BRUSSELS SPROUTS

Take off outer skins of Brussels sprouts and put aside to blanch and serve later as garnish. Cut the sprouts in half, heat up a sauté pan and add olive oil. Add sprouts and slowly sauté until golden.

Add garlic and herbs and cook for a further 4 minutes stirring constantly. Add butter to deglaze and allow to go into a beurre noisette (burnt brown butter). Add stock, salt and pepper and cook till tender.

PEPPERBERRY AND PORT SAUCE

In a saucepan, on a medium heat, reduce the port by half. Add the beef stock, bay leaf, thyme and pepperberry and reduce by half again.

GARNISH

Boil the beetroot with the vinegar, water, garlic, salt and sugar. Once cooked, peel the beetroot and slice thinly.

TO SERVE

To serve, carve kangaroo and loin and place on plate. Add a scoop of puree, some sliced quince and a scattering of brussel sprouts. Garnish with the beetroot, brussel sprout leaves and drizzle the sauce over the plate.


Recipe by Stuart Bell

This is an edited extract from 'Signature Dishes' by Michelle Tchea, published by New Holland, $29.95.