Kangaroo may seem like an unconventional meal choice, but it serves as a great alternative to beef, chicken, lamb or pork and the health benefits are extraordinary. As a source of daily vitamins, kangaroo meat nutrition speaks for itself. Boasting high levels of iron, zinc and B-group vitamins like riboflavin and niacin, the tender meat is low in fat and contains omega-3 fatty acids. These fatty acids are known to help reduce heart disease. In fact, kangaroo meat has the Heart Foundation Tick of Approval.
Kangaroo meat tastes delicious flavoured with native Australian spices and served with sweet potatoes. The recipe below is sure to spice up the dinner table.
Kangaroo Striploin Tartlet with Sweet Potato and Bush Tomato Jus
1 Kangaroo Striploin
200g sweet potato
80ml game jus
20g Wildfire Spice
20 pastry cases
- 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.
- 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.
- In a sauce pan, combine the ground Yakajirri with game jus. Bring to boil and then simmer, allowing the bush tomato flavour to infuse.
- Strain the sweet potato, then mash and combine with butter and cream.
- To serve, place a little sweet potato mash in the base of the tart shell, then place a slice of kangaroo on top and finish with a drizzle of bush tomato jus.