Kangaroo Striploin Tartlet with Sweet Potato and Bush Tomato Jus

1. 1

   Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes.

2. 2

   Season the kangaroo fillet with salt and pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Wildfire Spice while it rests for as long as it took to cook.

3. 3

   In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.

4. 4

   Strain the sweet potato, then mash and combine with butter and cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.