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Categories:Viewed: 5 - Published at: 2 years ago
Ingredients
- 1 each kangaroo fillet striplion
- 200 grams sweet potatoes, or yams or kumara
- 20 grams spices Wildfire
- 20 each pastry cases
- 2 grams salt and black pepper
- 20 grams butter
- 50 millilitres cream
Method
- 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.
- 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.
- In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.
- Strain the sweet potato, then mash and combine with butter and cream.
