Ingredients

Serves 2

Kangaroo Fillet Mignon

400 g kangaroo fillets
50 g shaved smoked emu
100 ml macadamia nut oil


 

Potato Mash:
2 large potatoes
250 ml milk
50g butter
100 ml chardonnay vinegar
2 cups warrigal greens
4 blanched  asparagus spears
100 ml red wine


 

Mushroom Sauce:
100 g button mushrooms
Extra butter for frying
2 sprigs spring onions
100 ml beef stock
1 dessertspoon tomato paste
1 tsp saltbush
1 tsp native pepper
1 tsp bush tomato (kutjera powder)

 

 

Native Herb Damper
Serves 6


3 cups self raising flour
1 cup plain flour
50 g butter
½ tsp saltbush
½ tsp native pepper
½ tsp bush tomato
1 tsp sea parsley
½ garlic salt
1 tsp native basil
½ tsp ground wattle seed
100ml milk
200ml warm water

 

Method

Kangaroo Fillet Mignon with Chardonnay Vinegar Mash and Mushroom Sauce

Pre-heat oven to 200°C.
Prepare the kangaroo fillet (i.e. cut off sinew if required) and set aside. 
Peel potatoes and dice them before cooking in salted water, until soft. Meanwhile, slice the mushrooms and prepare any other vegetables you wish to serve with the dish.
Thinly slice the emu fillet, then prep the warrigal greens by washing well to remove dirt.
In a hot saucepan, drizzle the macadamia oil and sear the roo fillets. Remove from pan and set aside (covered) on a rack to rest.

To make the mushroom sauce, melt some butter in the roo pan and sauté the chopped spring onions. Add beef stock, tomato paste, saltbush, mountain pepper, bush tomato (kutjera powder), then reduce on moderate heat. Add mushrooms and set aside.

Place shaved emu and the kangaroo fillets in hot oven.

Mash potatoes then add heated milk and butter, and stir to combine. Add chardonnay vinegar and set aside.
In a pot of boiling water, blanch the asparagus and add warrigal greens. Set aside asparagus. Drain the greens then squeeze out the excess water.

To serve, lay the greens on a dinner plate with a dollop of mash, followed by the asparagus, kangaroo fillet, mushroom sauce and finally the shaved emu.
 

Native Herb Damper

Preheat oven to 180°C.
Sift and combine the flours.
Rub the butter through the flour then add the herbs and salts.
Slowly incorporate the warm water and milk. Fold until it comes together. It’s important to not overwork the dough!
Fold out onto a floured tray, brush the top with a little milk then cook in moderate oven for 20-30 minutes until it has a nice crust.
Serve warm with butter.

 

To learn more about Australian native herbs, spices and fruits, visit: http://www.blackolive.net.au/native-herb-index/
To find out more information about suppliers of indigenous ingredients, visit: http://www.blackolive.net.au/links/