Submit a new recipe
Three course Menus
Recipes from some of the best Chefs in the world, but which can be done in your kitchen with day-to-day ingredients
All our Chefs
All you need to know about the most famous Chefs!
Submit a new address
All gourmet addresses
MenuGourmet selected for you the best gastronomic addresses.
MyGourmet membership enables you to save your favorite recipes, have a direct access to the best gourmet suppliers near your home and your own blog. And it only takes 2 clics!
E-mail or username
Forgot your password?
Kangaroo rump with
filled pine mushrooms and
Add to My Recipes
Remove from my recipes
Send to your friends
Your message has been sent.
Sorry, we were not able to send your message. Please check that you completed all the required field
Add up to 10 E-mail addresses separated by comas.
Your message (optional):
Please send me a copy:
MenuGourmet respects your privacy and do not store or communicate any E-mail address.
Recipe for 4 people
1 kg kangaroo rump
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
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).
Pour the white balsamic into a saucepan and reduce it down to a thick syrup.
with the spinach and Red Desert Dust and fill the mushrooms.
Place the mushrooms in a moderate oven (180°C or 375°F) until they become tender.
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.
Rub the proscuitto with brown sugar and pan-fry until golden brown.
I'm a real cook!
Do you realy want to close this widget?
If you want it back, just go to the "Manage my content" section on top of this page.
ALL RIGHTS RESERVED Copyright 2009 MenuGourmet.com
Contact - Report abuse