Seared kangaroo loin, horseradish, rocket

Name: Seared kangaroo loin, horseradish, rocket
Yield: 4
Ingredients: 2 tbs finely grated fresh horseradish (substitute jarred horseradish, not horseradish cream); 1/2 cup (120g) sour cream; Pinch caster sugar; 500g kangaroo loin; 2 tbs extra virgin olive oil; Juice of 1/2 lemon; 1 bunch baby rocket; 2 tbs baby capers, drained; 4 mixed radishes (substitute red radishes), very thinly sliced (we used a mandoline), smaller radishes left whole; 1/2 bunch flat-leaf parsley, leaves picked, stalks thinly sliced

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by Matt Stone

Aug 11, 2018

Kangaroo is farmed for its status as both a healthy and highly sustainable red meat, similar in taste to lean beef or venison. The ruby-toned meat is high in iron and protein and extremely lean, and should be cooked quickly to retain its tenderness.

2 tbs finely grated fresh horseradish (substitute jarred horseradish, not horseradish cream)
1/2 cup (120g) sour cream
Pinch caster sugar
500g kangaroo loin
2 tbs extra virgin olive oil
Juice of 1/2 lemon
1 bunch baby rocket
2 tbs baby capers, drained
4 mixed radishes (substitute red radishes), very thinly sliced (we used a mandoline), smaller radishes left whole
1/2 bunch flat-leaf parsley, leaves picked, stalks thinly sliced

Method

1.

To make the horseradish cream, combine horseradish, sour cream and sugar in a bowl and set aside.
2.

Pat kangaroo dry with paper towel, rub with 1 tbs oil and season. Heat a chargrill pan or barbecue to high heat. Grill kangaroo for 2-3 minutes each side for rare, or until cooked to your liking. Transfer to a tray and stand, loosley covered with foil, for 5 minutes to rest.
3.

Meanwhile, whisk the lemon juice and remaining 1 tbs oil in a bowl until well combined.
4.

Spread sour cream mixture over a large serving platter or divide among serving plates. Top with rocket, then sliced kangaroo, capers, radish and parsley. Drizzle with lemon mixture to serve.