Back
Kangaroo Medallions in a Sticky Red Wine Cranberry Jus Served with Lemon Myrtle Confit Potatoes a Mixture of Heirloom Vegetables Grilled Leeks Pickled Cabbage and Crispy Sage Leaves
Recipe by Matty McKenzie
- Steps
- Ingredients
Ingredients
Kangaroo Medallions
Lemon myrtle confit potatoes
Red wine cranberry jus
Pickled Cabbage
Heirloom Vegetables
Select All
Steps
- For the kangaroo medallions, season kangaroo rump and roll into a tight log shape using cling wrap, place in freezer for 1 hour. After 1 hour, remove from freezer unroll from cling film and hold the edges of the log together using toothpicks through the seam.
- In a medium pan placed over a high heat seal the kangaroo, seam side down first and continue to brown all sides. Remove from pan before the kangaroo begins to cook and set aside.
- For the confit potatoes, peel and dice desiree potatoes into 2cm cubes.
- In a small saucepan, combine duck fat, lemon myrtle leaves, crushed garlic, salt and cubed potatoes and cook on a low to medium heat for 1 hour until potatoes are confit, soft and tender. Remove potatoes from the saucepan and drain on paper towel. Roll the potatoes in finely chopped chives.
- For the red wine cranberry jus, place a small saucepan over a medium heat, add ½ cup of cabernet merlot with 2 tablespoons of raw sugar and reduce by half. Place the sealed kangaroo rump in the reduced liquid, seam side down, add dried cranberries and turn kangaroo every two minutes, continuously topping up the liquid with the remaining wine and sugar. Remove the kangaroo when medium rare, set aside to rest seam side down. Continue to reduce the liquid to a sticky jus.
- For the pickled cabbage, in a bowl, combine half the white wine vinegar with half the sugar, a pinch of salt and 25ml of cold water. Stir the pickling solution until sugar has dissolved, add finely shredded green cabbage and pickle for 30 minutes. Repeat the process with the remaining ingredients for the red cabbage. After 30 minutes, strain the liquids off and set aside, keeping the red and green cabbages separate so the colour doesn’t run.
- For the heirloom vegetables, in a saucepan of simmering of water, place the turned and trimmed dutch carrots, cook for 2 minutes, remove. Add the baby corn and cook for 2 minutes, remove. Quickly blanch the red cabbage leaf then refresh in iced water.
- Heat a grill pan to medium high heat, remove the stem from the leek and slice in half lengthways, and discard the green part. Remove 3 inner core leaves from each leek half. Brush with olive oil and season, grill face side down for 2 minutes until grill lines appear, then turn and cook for a further minute on the other side.
- Cut chives to different lengths and place in the hollow of the leek, where the inner leaves were removed from, to create a grass like effect.
- Heat a medium frying pan over a high heat, add the cubed ham and turn until golden on all sides.
- In a small pan placed over a medium heat, brown butter, add picked sage leaves and fry until dark green and crispy, remove from pan and drain on absorbent paper.
- To plate, place the sliced rump, drizzled with red wine jus to one side of the plate and two cubes of confit potatoes, the leek and chive arranged around. Arrange the baby corn next to the rump and top with pickled cabbage, and dutch carrots along with the ham and fried sage leaves.
