Kangaroo with Beetroot Relish

with rocket and prosciutto salad, sounds to good to be true.

Ingredients

• 1 tbspn olive oil (relish)
• 1 onion, finely chopped
• 3 fresh beetroot (400g) peeled and cut into small cubes
• 1 (400g) canned crushed tomatoes
• 2 tbspn brown sugar
• ¼ cup red wine vinegar
• Pinch of ground cloves
• 1 bay leaf
• 700-800g kangaroo fillet or steak (2 packets)
• 1 garlic clove, crushed
• Cracked black pepper & sea salt
• 3 tbspn olive oil (meat)
• 8 slices prosciutto
• 100g rocket
• 1 large ball of buffalo mozzarella (or you can use bocconcini)
• 2 tbspn balsamic vinegar (aged if possible)

Beetroot Relish

Heat oil in a saucepan. Add onion and beetroot and cook for 2 minutes. Add tomatoes, sugar, cloves, bay leaf and ½ cup of water. Simmer, uncovered, for 30 minutes.

In the meantime, marinate kangaroo fillets or steaks in olive oil, garlic and cracked black pepper, for 20 minutes.

Heat pan or chargrill, cook kangaroo on high heat for approx 3 minutes on each side (longer for thicker pieces). Remove from heat and allow to rest for 5 minutes.

Salad

Combine rocket with balsamic. Add slices of prosciutto and torn pieces of mozzarella on top. Season with salt and pepper.

Serve a spoonful of beetroot relish on top of kangaroo and garnish with rocket and prosciutto salad.

Servicing Size - serves 4

BON APPETITE!