Kangaroo Rump With Ricotta Filled Pine Mushrooms And Rocket
- 1 kg kangaroo rump
- 2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar
- 1/4 teaspoon Alpine Pepper ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 )
- 1/4 teaspoon Aniseed Myrtle (optional)
- 375ml white balsamic
- 300g fresh ricotta
- 1 teaspoon Red Desert Dust ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=13 )
- 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.
- 3. Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms.
- 4. Place the mushrooms in a moderate oven (180u0b0C or 375u0b0F) until they become tender.
- 5. Pan-fry 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 pan-fry until golden brown.
kangaroo rump, soy, ubc, ubc, white balsamic, fresh ricotta, red desert, english spinach, mushrooms, baby rocket, brown sugar
Taken from www.epicurious.com/recipes/member/views/kangaroo-rump-with-ricotta-filled-pine-mushrooms-and-rocket-50094581 (may not work)