Kangaroo Rump With Ricotta Filled Pine Mushrooms An

Name: Kangaroo Rump With Ricotta Filled Pine Mushrooms And Rocket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg kangaroo rump; 2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar; 1/4 teaspoon Alpine Pepper ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 ); 1/4 teaspoon Aniseed Myrtle (optional); 375ml white balsamic; 300g fresh ricotta; 1 teaspoon Red Desert Dust ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=13 ); 1 small bunch English spinach, washed and coarsely chopped; 4 large pine mushrooms; 100g baby rocket; 8 slices proscuitto; 1 teaspoon brown sugar

Servings: persons

1 kg kangaroo rump
2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar
1/4 teaspoon Alpine Pepper ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 )
1/4 teaspoon Aniseed Myrtle (optional)
375ml white balsamic
300g fresh ricotta
1 teaspoon Red Desert Dust ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=13 )
1 small bunch English spinach, washed and coarsely chopped
4 large pine mushrooms
100g baby rocket
8 slices proscuitto
1 teaspoon brown sugar

1
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
2. Pour the white balsamic into a saucepan and reduce it down to a thick syrup.
3
3. Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms.
4
4. Place the mushrooms in a moderate oven (180u00b0C or 375u00b0F) until they become tender.
5
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
6. Rub the proscuitto with brown sugar and pan-fry until golden brown.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg kangaroo rump, 2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar, 1/4 teaspoon Alpine Pepper ( *Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 ), 1/4 teaspoon Aniseed Myrtle (optional), and more.

Yes, Kangaroo Rump With Ricotta Filled Pine Mushrooms And Rocket falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kangaroo Rump With Ricotta Filled Pine Mushrooms And Rocket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions