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. 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. 2. Pour the white balsamic into a saucepan and reduce it down to a thick syrup.
3. 3. Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms.
4. 4. Place the mushrooms in a moderate oven (180u0b0C or 375u0b0F) until they become tender.
5. 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. 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)