Tea Smoked Kangaroo Fillet with Roasted Root Vegetables & Raspberry glaze

Sure to impress

Serves 2 People

 

2 x 250 g Kangaroo Fillet

50g Gourmet Flavoured tea

 

Roasted Root Vegetables

1 Carrot

1 Onion

1 Celery

2 Parsnips

1 Large potato

1 Sweet Potato

1 Garlic Bulb

Fresh Garden Herbs

Olive oil

Salt and Pepper

 

Raspberry Glaze

1 Punnet Fresh Raspberries

2 Beef Stock cubes

50ml Red wine

2 tbs Sugar

 

Method

·        Place a Heavy Based pan with a rack that fits inside place tea in the bottom and place rack over the top, then place kangaroo on the rack and cover tightly with foil and gently smoke the meat until cooked.

·        Meanwhile Chop root vegetable rustic style and place in a roasting tray with plenty of olive oil slice garlic in half and mix through as well as the herbs.

·        Roast vegetables for 30mins on 250 degrees.

·        In a small pan place Raspberries, stock cubes, red wine and sugar and reduce down until u get a syrup season to taste if necessary.

·        Place root Vegetables on the plate first then slice the meat and place across the vegetables, drizzle the sauce around the plate and garnish with fresh herbs.

·        Enjoy with a glass of the red wine you used in the sauce to match the palate for a better flavor contrast.

Recipe by Grant Schooling