Barbecued kangaroo, burnt onion jam and salt baked beetroot

Name: BBQ kangaroo, burnt onion jam and salt baked beetroot recipe
Yield: 6
Ingredients: 6 kangaroo loins; 100g roasted ground wattleseed; 50g native pepperberry; 10g brown sugar; 10g salt; 5g white pepper; 100g clarified butter; 150ml red wine jus or meat sauce; 4 white onions; 90ml apple balsamic; 1 red chilli; 1 head black garlic; 1 star anise; 1 bay leaf; 80ml grapeseed oil; 170ml sweet sherry; Salt to taste; Rock salt to cover the bottom of baking tray; 3 large beetroots; 100g butter; 3 juniper berries; 8 sprigs of thyme

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by Simon Tarlington

CHEF

Jun 06, 2022

Doot Doot Doot's head chef Simon Tarlington shares a gourmet dish packed with classic Australian flavours and produce.

Barbecued kangaroo

6 kangaroo loins
100g roasted ground wattleseed
50g native pepperberry
10g brown sugar
10g salt
5g white pepper
100g clarified butter
150ml red wine jus or meat sauce

Burnt onion jam

4 white onions
90ml apple balsamic
1 red chilli
1 head black garlic
1 star anise
1 bay leaf
80ml grapeseed oil
170ml sweet sherry
Salt to taste

Salt baked beetroots

Rock salt to cover the bottom of baking tray
3 large beetroots
100g butter
3 juniper berries
8 sprigs of thyme

Method

1.

Remove visible sinew from kangaroo and pat dry with paper towel to remove excess blood. In a spice grinder or blender, add wattle, peppers, sugar, salt, and blend till powdered. Season kangaroo with the spice blend, making sure the meat is well covered. Leave seasoned for 20 minutes before cooking.
2.

Melt the clarified butter and roll the kangaroo through the butter. Barbecue the loins till rare (cooking over coal or wood is best for this recipe), remove from heat, and leave to rest in a warm area for 10 minutes.
3.

Bring sauce to the boil, remove from the heat, and add the kangaroo to the sauce for 1 minute. Remove kangaroo from sauce, and slice loins about 2cm thick.
4.

For the jam, peel the onions and slice them in half. Heat a fry pan on full heat till smoking hot. Place onions cut side down into the fry pan and cook till black and charred. Remove from heat and leave to cool. Fine slice the onions, de-seed and slice chilli, peel the black garlic, and add to a sauce pan with oil, star anise and bay leaf. Sauté together for 10 minutes, stirring regularly.
5.

Add balsamic and sherry and reduce to a thick jam-like consistency. Add butter, and stir in until completely incorporated. Remove bay leaf, star anise and pulse in a blender a few times until it resembles a chunky jam texture.
6.

For the beetroots, cover a baking tray with rock salt, place beetroots on the salt, cover with aluminium foil and bake at 200°C for about 50min (until you can insert a skewer with applying minimal pressure). Leave covered to cool for a further 30 minutes at room temperature. Remove beetroots from the salt and using a small paring knife peel off the skins, keeping the flesh only. Dice beetroots in 2x2cm squares.
7.

In a large frying pan add butter, thyme, juniper berries and cook over medium heat. Once the butter is nice and foamy and slightly brown, add the beetroots and sauté till hot. Season with salt. Strain beetroots on absorbent paper, and it is ready to serve.
8.

To plate and serve, use a tablespoon to quenelle jam on one side of the plate. Place the Kangaroo next to the jam and arrange the beetroots over the kangaroo. Garnish with red elk, mustard leaves, and sorrel.