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2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar
¼ teaspoon Alpine Pepper*
¼ teaspoon aniseed myrtle* (optional)
375ml white balsamic
300g fresh ricotta
1 teaspoon Red Desert Dust*
1 small bunch English spinach, washed and coarsely chopped
4 large pine mushrooms
100g baby rocket
8 slices proscuitto
1 teaspoon brown sugar
(* Can be found at: www.dining-downunder.com/shop/ )
Recipe preparation steps
1
Marinate the kangaroo in a mix with the added aniseed myrtle and Alpine Pepper for at least two hours (the longer you marinate it, the better).
2
Pour the white balsamic into a saucepan and reduce it down to a thick syrup.
3
Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms.
4
Place the mushrooms in a moderate oven (180°C or 375°F) until they become tender.
5
Pan-fry the roo to medium rare, about 8-10 minutes on a medium heat; remove the meat from the pan and rest it in a warm spot for 10 minutes before slicing it.
6
Rub the proscuitto with brown sugar and pan-fry until golden brown.
Prep time 
