Ingredients

1 kg kangaroo rump

2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar

¼ teaspoon Alpine Pepper ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 )

¼ 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

Preparation

  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 (180°C or 375°F) 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.