Kangaroo with Beetroot Relish

Kangaroo with Beetroot Relish
Nutrition Information
  • Serves: 4
  • Calories: 402
  • Fat: 18g
  • Sodium: 698g
  • Fiber: 2g
  • Protein: 46g
  • Cholesterol: 54g
  • 1 Tbs olive oil (relish)
  • 1 onion, finely chopped
  • 3 whole beetroot, peeled and cut into small cubes
  • 400 g tomatoes,canned crushed
  • 1 Tbs brown sugar
  • ¼ cup red wine vinegar
  • pinch of ground cloves
  • 1 bay leaf
  • 700 Grams kangaroo fillet or steak
  • 1 garlic clove, crushed
  • Cracked black pepper & sea salt
  • 3 Tbs olive oil
  • 8 slices prosciutto
  • 100 Gram pack rocket leaves
  • 1 large ball of buffalo mozzarella (or you can use bocconcini)
  • 2 Tbs balsamic vinegar (aged if possible)
  1. Beetroot Relish
  2. Heat oil in a saucepan. Add onion and beetroot and cook for 2 minutes. Add tomatoes, sugar, cloves, bay leaf and ½ cup of water. Simmer, uncovered, for 30 minutes.
  3. In the meantime, marinate kangaroo fillets or steaks in olive oil, garlic and cracked black pepper, for 20 minutes.
  4. Heat pan or chargrill, cook kangaroo on high heat for approx 3 minutes on each side (longer for thicker pieces). Remove from heat and allow to rest for 5 minutes.
  5. Salad
  6. Combine rocket with balsamic. Add slices of prosciutto and torn pieces of mozzarella on top. Season with salt and pepper.
  7. Serve a spoonful of beetroot relish on top of kangaroo and garnish with rocket and prosciutto salad.
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