Kangaroo Rump with Ricotta Filled Pine Mushrooms and Rocket Recipe

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: 1000 grams kangaroo meat rump; 1 dash soy sauce, tamari; 1 splash mirin (sweet seasoning); 1 dash plum vinegar umeboshi; 1/4 teaspoon black pepper; 375 millilitres balsamic vinegar white; 300 grams ricotta cheese; 1 teaspoon - Red Desert Dust*; 1 bunch spinach washed and coarsely chopped; 4 large mushrooms pine; 100 grams arugula (roquette) baby; 8 slices prosciutto; 1 teaspoon brown sugar

Servings: persons

1000 grams kangaroo meat rump
1 dash soy sauce, tamari
1 splash mirin (sweet seasoning)
1 dash plum vinegar umeboshi
1/4 teaspoon black pepper
375 millilitres balsamic vinegar white
300 grams ricotta cheese
1 teaspoon - Red Desert Dust*
1 bunch spinach washed and coarsely chopped
4 large mushrooms pine
100 grams arugula (roquette) baby
8 slices prosciutto
1 teaspoon brown sugar

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 (180C or 375F) until they become tender.
5
Pan-fry the kangaroo to medium rare, about 8 to 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.
7
Styling :
8
Place the mushrooms slightly off centre on each plate and pile the rocket to the side.
9
Slice the kangaroo across the grain of the meat and place the slices, just overlapping, on top of the rocket.
10
Drizzle the plate with the reduced balsamic and finish with the crispy proscuitto.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1000 grams kangaroo meat rump, 1 dash soy sauce, tamari, 1 splash mirin (sweet seasoning), 1 dash plum vinegar umeboshi, 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.

Kangaroo Rump with Ricotta Filled Pine Mushrooms and Rocket

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