Recipe: Spiced Kangaroo Rooloin

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:
- Pre-heat oven to 350F
- Remove Rooloin and pat down dry
- Taking a knife, slowly trim away any silver skin
- Mix spices in a bowl (excluding salt and pepper)
- Coat the Rooloin in the spice mixture and season with the salt and pepper
- Once it is fully coated you can begin to cook
- Place a large sauté pan on medium heat
- Once hot, place the Rooloin in and start to sear
- Once seared on all sides, place into oven and finish cooking for 10-15 minutes
- Remove from oven and press gently with your finger, it should spring back slightly to touch
- Let rest for 3 minutes before cutting
- 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:
- Pre-Heat Oven to 350F
- Wash potato, cut into small cubes (roughly 1/2 inch thick)
- Chop up the tarragon
- Place all ingredients into a mixing bowl
- Once fully coated, place potatoes onto a baking sheet
- Bake in the oven for 30-40 minutes
- 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:
- Peel and Dice the shallot
- In a small sauté pan, begin to heat up oil
- Add shallots and cook until it begins to caramelize
- Deglaze with the red wine, and reduce to make the sauce
To Finish:
- Once all the parts are cooked, you can transfer this to a plate
- Potatoes on the bottom, topped with the sliced Rooloin (kangaroo meat)
- Finish the dish with the shallot red wine sauce
- 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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