Kangaroo Rump With Ricotta Filled Pine Mushrooms And Rocket Recipes
KANGAROO RUMP WITH RICOTTA FILLED PINE MUSHROOMS AND ROCKET
Steps:
- 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.
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