Dry Aged Kangaroo, brassicas and coal oil
• 2 kangaroo loin
• 300 g mixture of cabbage leaf, broccoli leaf, sprout leaves
• 5 tablespoon mayonnaise
• Coal oil (see recipe below)
• Puffed rice and flowers to garnish
• Clean the kangaroo loin of any sinew. Allow to dry age in a fridge with lots of air circulation for up to 10 days.
• Finely slice the brassicas leaf and lightly salt. Allow to sit for 30 minutes over a hot coal or wood bbq char the kangaroo loins and rest.
• Mix brassicas leaves with mayonnaise and dress lightly with coal oil. Divide between 4 bowls.
• Slice the kangaroo loin into thin slices and serve over the mixed leaves
• Dress with more coal oil and sea salt.
• Garnish with puffed rice and flowers.
Making coal oil
• 300 g canola oil.
• 6–8 good sized pieces of hot charcoal In a metal container place oil, and then carefully add the coals, piece by piece. Wrap in foil and allow to sit overnight. Strain through an oil filter.