Kangaroo rump with ricotta filled pine mushrooms and rocket

Serves: 4
1 kg kangaroo rump
2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar
¼ teaspoon Alpine Pepper
¼ teaspoon aniseed myrtle (optional)
375ml white balsamic
300g fresh ricotta
1 teaspoon Red Desert Dust
1 small bunch English spinach, washed and coarsely chopped
4 large pine mushrooms
100g baby rocket
8 slices proscuitto
1 teaspoon brown sugar


1. Marinate the kangaroo in a mix with the added aniseed myrtle and Alpine Pepper for at least two hours (the longer you marinate it, the better)
2. pour the white balsamic into a saucepan and reduce it down to a thick syrup
2. mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms
3. place the mushrooms in a moderate oven (180°C or 375°F) until they become tender
4. panfry the roo to medium rare, about 8-10 minutes on a medium heat; remove the meat from the pan and rest it in a warm spot for 10 minutes before slicing it
6. rub the proscuitto with brown sugar and panfry until golden brown


Use a white plate for this dish. Place the mushrooms slightly off centre on each plate and pile the rocket to the side. Slice the roo across the grain of the meat and place the slices, just overlapping, on top of the rocket. Drizzle the plate with the reduced balsamic and finish with the crispy proscuitto.

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Dining Downunder Cookbook
This Australian recipe of Kangaroo rump with ricotta filled pine mushrooms and rocket is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Vic Cherikoff