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Matt Stone's Kangaroo Loin with Macadamia and Spring Greens

Serves 4
  • Steps
  • Ingredients

Steps

  • For the macadamia milk, add the nuts to a blender along with the vinegar, garlic and a pinch of salt. Start blending; as you slowly pour in the water. The key is to get it emulsified nicely by slowly adding the water. Store in the fridge.
  • For the bbq onion oil, chargrill the spring onions well. Place onion and other ingredients in jug and blend until smooth. Season with salt. Pass through a fine cloth-lined sieve into a jug.
  • Bring the kangaroo to room temperature; heat a grill over coals until hot.
  • Brush the kangaroo loin with the garum. Cook for a few minutes, turning occasionally to cook on all sides whilst brushing each side. Cook to rare. Rest on a rack place over a tray.
  • Lightly dress the greens in a medium bowl with oil and salt. Place greens on the grill and char slightly. Once the kangaroo is rested, carve into slices.
  • Spoon some macadamia milk onto the plate. Add the kangaroo and greens. Sauce with the pepper jus and onion oil. Add some fresh herbs and flowers to finish.

NOTE:

The glaze is a kangaroo garum’ made from kangaroo offcuts. It’s fermented and tastes almost like a fish sauce, substitute with a mushroom soy sauce.

If you cannot find Kangaroo loin you can substitute with lamb back straps in this recipe.

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