Recipe: Spiced Kangaroo Rooloin

Spiced Kangaroo Rooloin Recipe

Recipe: Spiced Kangaroo Rooloin

by Chef George Athanasiou
Executive Chef
Havana Restaurant
1212 Commercial Drive, Vancouver, BC
Tel. 604-253-9119

A delicious Kangaroo loin meat recipe that uses tarragon-scented potatoes and a shallot red wine sauce to create a truly irresistible culinary wonder!
Serves: 1

Kangaroo Loin – Ingredients & Preparation:

Ingredients:

170g Rooloin
1/4 Tsp Allspice
¼ Tsp paprika
¼ Tsp cinnamon
2g Salt
2g Pepper
1 Tbsp canola oil

Preparation:

  1. Pre-heat oven to 350F
  2. Remove Rooloin and pat down dry
  3. Taking a knife, slowly trim away any silver skin
  4. Mix spices in a bowl (excluding salt and pepper)
  5. Coat the Rooloin in the spice mixture and season with the salt and pepper
  6. Once it is fully coated you can begin to cook
  7. Place a large sauté pan on medium heat
  8. Once hot, place the Rooloin in and start to sear
  9. Once seared on all sides, place into oven and finish cooking for 10-15 minutes
  10. Remove from oven and press gently with your finger, it should spring back slightly to touch
  11. Let rest for 3 minutes before cutting
  12. Slice as desired

Tarragon Scented Potatoes – Ingredients & Preparation:

Ingredients:

60g Yukon Gold Potatoes (1)
15g Fresh tarragon
1 Tbsp olive oil
2g Salt
2g Pepper

Preparation:

  1. Pre-Heat Oven to 350F
  2. Wash potato, cut into small cubes (roughly 1/2 inch thick)
  3. Chop up the tarragon
  4. Place all ingredients into a mixing bowl
  5. Once fully coated, place potatoes onto a baking sheet
  6. Bake in the oven for 30-40 minutes
  7. Potatoes should be golden brown and crispy

Shallot Red Wine Sauce – Ingredients & Preparation:

Ingredients:

45g Shallots (1 shallot)
4 Tbsp Red Wine (of your choice)
2 Tsp Olive oil

Preparation:

  1. Peel and Dice the shallot
  2. In a small sauté pan, begin to heat up oil
  3. Add shallots and cook until it begins to caramelize
  4. Deglaze with the red wine, and reduce to make the sauce

To Finish:

  1. Once all the parts are cooked, you can transfer this to a plate
  2. Potatoes on the bottom, topped with the sliced Rooloin (kangaroo meat)
  3. Finish the dish with the shallot red wine sauce
  4. NOTE: I used micro green and grilled zucchini to add a special touch to the dish. Micro greens can be bought at most markets.

Enjoy!

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