Kangaroo Tartare with Capers, Parsley and Crispy Bread - Chef Recipe by Loic Prouin

Ingredients

200g kangaroo fillet
1 medium shallot
1 Tbs capers
100g sourdough bread
1 egg yolk
1 Tbs parsley
1 Tbs mustard
Tabasco sauce to taste
Pinch salt and pepper
Pinch lemon myrtle

Method

Slice the bread and cut into 20 x 2cm rounds, shaped using a stainless-steel ring.

Brush with olive oil and bake at 180 C for 6-8 minutes until golden brown. Let cool down.

Finely cut kangaroo fillet into 5mm cubes. Finely chop shallots, capers and parsley and mix all together in a bowl.

Add the egg yolk, mustard and season with tabasco sauce, oil, salt, pepper and lemon myrtle.

Plating:

Using a ring, shape the tartare mix into 20 small cylinders and carefully place onto the crispy bread rounds.

Recipe provided by French Connect Food