Recipe: Roasted Kangaroo Short Loin

Roasted Kangaroo Short Loin Recipe

Recipe: Roasted Kangaroo Short Loin

by Chef James Green
Executive Chef
Locus Restaurant & Lounge
4121 Main Street, Vancouver, BC
Tel. 604-708-4121

A mouth-watering roasted kangaroo short loin recipe that uses a macadamia nut herb crust, Canadian winter hash and sour Australian mango chutney in a Shiraz red wine reduction. Out-of-this-world delicious!
Serves: 4

Kangaroo Short Loin – Ingredients & Preparation:

Ingredients:

2 lbs. Kangaroo short loin meat
20ml Extra virgin olive oil

Preparation:

  1. Remove the loin from the packaging and dry with a paper towel.
  2. On a cutting board with a sharp boning knife, remove and silver skin or excess fat from the loin.
  3. Trim any excess meat from the ends of the loin.
  4. Place loin in cling film wrap and roll tightly so the loin is shaped like a cylinder.
  5. Let sit in the cooler overnight so that the loin retains its cylindrical shape.

Macadamia Nut Herb Crust – Ingredients & Preparation:

Ingredients:

100g Macadamia nuts, de-shelled
50g Panko bread crumbs
5g Sea salt
3g Parsley, fresh, coarse chopped
3g Lemon zest
2g Black pepper
1g Mint, fresh, coarse chopped
1g Cilantro, fresh, coarse chopped

Preparation:

  1. Toast the Macadamia nuts in a pan with a small amount of sea salt.
  2. Place all ingredients into the food processor and grind coarsely (not too fine).
  3. Place on a sheet tray and dry out in room temperature for about 2 hours in a dry place.

Canadian Winter Hash – Ingredients & Preparation:

Ingredients:

680g Purple yams, peeled, small dice
454g Golden beets, peeled, small dice
150g Swiss chard, stems removed, chopped
100ml Maple syrup
31g Butter
3g Sea salt
2g Black pepper

Preparation:

  1. Toss the purple yams in a small amount of olive oil, sea salt and black pepper and roast in the oven for approximately 15-20 minutes at 375 F, tossing frequently.
  2. Boil the golden beets in water until tender — cool down rapidly in an ice bath.
  3. Prepare the Swiss chard.
  4. Add the purple yams, golden beets, and Swiss chard together in a container.
  5. In a sauce pan melt the butter until bubbling. Sautee the yams, beets and chard with sea salt and black pepper.
  6. Finish the dish with the Maple syrup off the heat and toss all the ingredients in the pan well.

Sour Australian Mango Chutney – Ingredients & Preparation:

Ingredients:

454g Australian mangos, peeled, de-seeded, small dice
250ml Sherry vinegar
75g Brown sugar
60g Shallots, halved, sliced
50ml Lime juice
5g Sea salt
2g Black pepper
1g Star anise
1g Cardamom, ground

Preparation:

  1. In a saucepot sweat the shallots in a small amount of vegetable oil.
  2. Add the star anise, cardamom and brown sugar and let dissolve.
  3. Add the mangos and coat with the melted sugar, cardamom, and shallots.
  4. Add the sherry vinegar and lime juice.
  5. Reduce, and cook down the mixture until soft and tender.
  6. Season with sea salt and black pepper. Adjust other seasonings if necessary.

Shiraz Reduction – Ingredients & Preparation:

Ingredients:

200ml Australian Shiraz (red wine)
31g Butter, chilled
2g Sea salt
1g Black pepper

Preparation:

  1. In a sauce pan add the Shiraz red wine and reduce by half.
  2. Remove from heat and whisk in the butter.
  3. Season with sea salt and black pepper to taste.

Entrée Composition Instructions:

  1. Roll the kangaroo short loins in the Macadamia nut-herb crust.
  2. Roll in cling film very tightly and place back in the cooler for about 1 hour to keep the loin cylindrical in shape and to promote even cooking when it comes time to cook the meat.
  3. Put a sauce pan on medium heat and sear the kangaroo short loin until the crust is golden brown.
  4. Place in the oven for about 8-10 minutes.
  5. Cook the loin medium rare — this is the doneness most preferred to ensure that the loin is moist and juicy.
  6. Let the loin rest in a tray with a paper towel to absorb any excess blood and meat juices. You do not want the crust on the loin to be too wet.
  7. While the loin is resting, place the Canadian winter hash on a warm entrée plate, warm up and add a generous swipe of the sour mango chutney on the plate.
  8. Carve the roasted kangaroo loin into medallions and place over the hash.
  9. Apply the Shiraz reduction under the meat.

Enjoy!

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