Kangaroo striploin tartlet with sweet potato and bush tomato jus
1 kangaroo striploin
200g sweet potato
80ml game jus
20g Wildfire Spice
20 pastry cases
2g Outback Salt
1. Peel and roughly chop the kumara, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes
2. season the kangaroo fillet with salt and pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Wildfire Spice while it rests for as long as it took to cook
3. in a sauce pan combine the ground akudjura with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse
4. strain the kumara, then mash and combine with butter and cream
To serve, place a little sweet potato mash in the base of the tart shell, then place a slice of kangaroo on top and
finish with a drizzle of bush tomato jus.
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Dining Downunder Cookbook
This Australian recipe of Kangaroo striploin tartlet with sweet potato and bush tomato jus 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.