Kangaroo with sweet potato mash & pepper gravy
Impressive meal idea that everyone will love
4 kangaroo
fillets (approx 180-200g each)
750g sweet
potato
1 tbs
butter
Milk
1 tsp
Rosemary, finely chopped
2 garlic
cloves, crushed
1 tsp
cracked black pepper
2 tbs olive
oil
2 tbs plain
flour
2 cups milk
2 tbs butter
1 tsp fresh
black cracked pepper
Salt to
taste
In a bowl,
combine olive oil, rosemary, garlic and cracked black pepper and marinate kangaroo fillets for an hour minimum (best if you can marinate for longer). Set
aside.
Peel and
chop sweet potato and put in to lightly salted boiling water, continue to boil
for 10-15 minutes or until tender. Drain and mash with butter, milk and a pinch
of salt.
Heat BBQ or
pan to high, spray lightly with olive oil spray, and sear fillets for approx 5
minutes on each side (depending on thickness of meat, should be cooked to
medium rare). Remove from heat, wrap lightly in foil and allow to rest for
approx 5 minutes.
In the same
pan, whisk flour and milk together, add butter, pepper and salt. Cook on medium
heat until thickened, lower heat, simmer for 10 minutes.
Slice kangaroo across the grain, serve on top of sweet potato mash and drizzle with
pepper gravy. (or serve fillets whole).