Kangaroo Rump With Ricotta Filled Pine Mushrooms And Rocket

  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)

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