Seared kangaroo loin with licorice sauce and parsnip colcannon

Seared kangaroo loin with licorice sauce and parsnip colcannon

By
From
Taste of Australia
Serves
4
Prep
20 mins
Cooking time
25 mins
Photographer
Stuart Scott

I first tried licorice sauce when I was filming the TV show Lyndey Milan’s Taste of Ireland. I loved its unique flavour, so I developed my own sauce recipe and found it paired really well with kangaroo. The parsnip colcannon, usually made with potato, is in honour of the many Irish who settled in Australia.

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
750g kangaroo loin fillets
salt
freshly ground black pepper
500ml beef or veal stock
125ml dry sherry
1 1/2 tablespoons redcurrant jelly
1 1/2 tablespoons licorice root, chopped
1 tablespoon apple cider vinegar
wilted spinach, to serve (optional)

Parsnip colcannon

Quantity Ingredient
3 parsnips, peeled and cut into 5 cm pieces
40g butter
190g finely shredded cavolo nero or savoy cabbage
1 brown onion, thinly sliced
1 leek, thinly sliced
60ml milk
salt
freshly ground black pepper

Method

  1. For the parsnip colcannon, place the parsnips in a large saucepan, cover with cold water and bring to the boil. Simmer for 25 minutes, or until tender.
  2. Meanwhile, melt 20 g of the butter in a medium frying pan and add the cabbage, onion and leek. Cook over medium heat, stirring frequently, for 6 minutes or until tender. Drain the parsnips and leave them to steam for a few minutes before pushing them through a potato ricer, mouli grater or sieve back into the saucepan.
  3. Heat the milk and the remaining butter in a small saucepan or in the microwave. Pour the milk mixture over the parsnips and beat well. Fold through the cabbage mixture and season to taste with salt and pepper. Keep warm until needed.
  4. Preheat the oven to 200°C.
  5. Heat a large frying pan over high heat and add the olive oil. If the kangaroo loins are too long for the diameter of your pan, cut them in half crossways. Season the kangaroo with salt and pepper and brown quickly on all sides for 3 minutes. Remove the kangaroo to a baking tray and roast in the oven for 6 minutes for rare. (Alternatively cook in a covered pan, turning once until cooked as desired.) Cover loosely with foil and rest for 5–10 minutes.
  6. Meanwhile return the kangaroo frying pan to the heat and add the stock, sherry, redcurrant jelly and licorice root. Bring to the boil, stirring to dissolve the redcurrant jelly and disgorge any sediment. Add any kangaroo juices. Boil over medium–high heat until thickened and reduced by approximately half. Strain into a small saucepan, discarding the licorice root. Add the apple cider vinegar to taste and season with salt and pepper. Keep warm until needed.
  7. To serve, place a spoonful of the warm parsnip colcannon on each plate. Top with thick slices of kangaroo and drizzle with licorice sauce. Serve with wilted spinach, if desired.

Wine

  • Kangaroo is a gamey meat and the licorice sauce is a little aniseed-like, so go for a shiraz or grenache.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again