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Seared Kangaroo Loin on Roast Pumpkin with Riberry, Quandong, Onion Jam Tart
4 kangaroo loins, about 800g each
1 butternut pumpkin
2 white onions
200g brown sugar
50ml balsamic vinegar
1 cinnamon quill
2 star anise
100g unsalted butter
12 quandong fruit
100g riberry (lillypilly)
200g shortcrust pastry
(1 sheet of frozen pastry)
Sea salt
240ml beef or veal jus
Olive oil
1. Peel and finely slice onions. Heat pan with small amount of olive oil and sauté white onion. When soft add anise, cinnamon and brown sugar. Stir over heat until sugar is dissolved. Add balsamic and butter. Leave over low heat for 20 minutes. Stir occasionally.
2. Slice kangaroo into strips of three, season with sea salt, drizzle with olive oil, allow to sit for at least half an hour. Peel and dice pumpkin into desired size, place in oven at 200°C seasoned with sea salt and olive oil. Stir
occasionally. Cook until golden brown.
3. Roll pastry into thin sheet, cut into quarters, place riberry, quandong and onion equally over the pieces, place in oven at 200°C, cook until pastry is golden brown.
4. Heat a heavy skillet over high heat and cook kangaroo, about two minutes for each side. Remove from heat and rest meat. To serve place a quarter of the pumpkin in the centre of plate, place a tart over the pumpkin, top with the kangaroo on tart. Heat jus in the pan that kangaroo was cooked in, poor jus over.
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