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Le Cordon Bleu News, 10/19/2011
Roast Fillet Of Kangaroo
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With pepperberry sauce and kumera galette

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About this recipe

The piquant flavours in this dish go fantastically well with the gaminess of kangaroo. Kumara is the orange variety of sweet potato and you can just pan-fry spoonfuls of the mixture if you don’t have a metal ring. You can also grate the kumara instead of cutting julienne. Feel free to substitute frozen redcurrants or blackcurrants for the pepperberries, and you can even get away with not adding veal glaze to the sauce.

Recipe - Kangaroo Fillet

Serves: 2

Preparation time: 30 mins

In this recipe:

  • Kangaroo
  • Pepperberries
  • Kumara
  • Pine nuts





2 Kangaroo fillets
20 ml Virgin olive oil
Black pepper, freshly ground
30 g potato starch


10 Pepperberries in brine
50 ml Cream
10 ml Dry sherry
30 ml Veal glaze

Kumera galette

200 g Kumara (sweet potatoes)
5 g Flatleaf parsley
20 g Onion
1 Egg
10 g Flour
pinch Salt
pinch Milled pepper
1 g Nutmeg
10 g Pine nuts

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  1. Preset the oven to 225°C.
    Marinate the fillets of kangaroo in olive oil for 1 hour at room temperature.
  2. Heat a thick-bottomed skillet on top of the stove - it needs to be very hot. Pick the fillets out of the oil and place them directly into the very hot pan.
    Sprinkle the fillets with a generous amount of black pepper and turn to sear all over.
  3. Reduce the oven temperature to 200°C, cook for only 4 minutes. Stand the meat in a warm environment for the same length of time that the meat was cooking.
  4. Heat a pan with olive oil, add half of the well-rinsed pepperberries and fry a little. Add sherry and flame. Then add the glaze. Simmer to a sauce consistency, reducing by at least half. Add the remaining pepperberries, or alternatively, reserve them for serving with the meat. Taste and add salt if required.

Kumera galette with pine nuts

  1. Peel kumara, julienne
  2. Chop parsley.
  3. Slice onion.
  4. Mix with egg and flour and season.
  5. Roast pine nuts, add to mixture.
  6. Heat solid top grill plate, brush with oil.
    Place oiled egg rings on the plate.
    Fill with potato mix.
    When set, remove rings, turn over.
    Use as base for fillets.

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The Provençal sauce par excellence, aïoli is made from crushed garlic, olive oil and egg yolk. It is easy to make and adds a splash of sun to your recipes. Serve with crudités or seafood, or simply spread onto toasted bread, à la Provençal.

Summer pea and sage risotto

Risottos make ideal summer food because they are quick to make. Freshly shelled peas are sweet at the beginning of the season, so make this risotto as soon as you see them in the shops.

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