Dry Aged Kan­ga­roo, bras­si­cas and coal oil

Serves 4

Field and Game - - BUSH TO BANQUET -

In­gre­di­ents

• 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

Method

• 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.

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