Kangaroo Striploin Tartlet With Sweet Potato And Bush Tomato Jus
- 1 kangaroo striploin
- 200g sweet potato
- 20g Yakajirri*
- 80ml game jus
- 20g Wildfire Spice*
- 20 pastry cases
- 2g Outback Salt
- 2g pepper
- 20g butter
- 50ml cream
- (*Can be purchased at: http://www.cherikoff.net/shop/index.php?main_page=index&cPath=1&zenid=2e768ee2554e04d853e61d7dc45f288f )
- 1. Peel and roughly chop the sweet potato, 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 Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.
- 4. Strain the sweet potato, then mash and combine with butter and cream.
kangaroo striploin, sweet potato, wildfire spice, pastry cases, outback salt, pepper, butter
Taken from www.epicurious.com/recipes/member/views/kangaroo-striploin-tartlet-with-sweet-potato-and-bush-tomato-jus-50094467 (may not work)