Ingredients

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 )

Preparation

  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.