These carpaccio kangaroo, native pepper berry, beetroot confit and horseradish baguettes were a hit at The Great Australian Graze presented by Endeavour Tap Rooms.  We lightly seared the kangaroo as a variation.

This native recipe celebrates the wild and wonderful flavours of Australia and has kindly been shared with us.

Ingredients

500g x kangaroo loin

1 x large beetroot

1 x medium baguette

1 x tablespoon dried pepper berries

2 x peeled eschalots

½ bunch thyme

3 x garlic cloves

½ x bunch flat leaf parsley

40g x washed baby capers

50g x cornichons (pickled cucumbers)

½ punnet micro lemon balm (optional)

½ x tablespoon horseradish relish

4 x tablespoon sour cream

200ml x extra virgin olive oil

Sea salt & pepper to taste

Recipe Method

To start, slice baguette at an angle 2mm thick.

Lay on baking tray. Sprinkle with olive oil & bake at 160c for 6-7 mins till golden and crispy. Place aside to cool.

Gently combine horseradish with sour cream & set aside

With a sharp knife finely dice the kangaroo loin & set aside.

Cover unpeeled whole beetroot with water in a sauce pan.

Cook beetroot very gently on the simmer till the beetroot can be pierced easily all the way through with a skewer. This will take approximately 2 hours.

Cool beetroot in the water. Once cool, peel beetroot and carefully dice into 3mm squares.

In a small heavy based sauce pan. Cover diced beetroot with 150ml of olive oil, garlic cloves & thyme. Place in oven at 50c or 2 hours for infusing of flavours. Place aside to cool.

Gently toast pepper berry on stove top & then grind finely with a mortar & pestle.

Finely dice eschalots, parsley & slice cornichons into thin round discs & set aside

Lightly sear kangaroo loin

Combine all ingredients with salt & pepper & 50 ml of olive oil.

Gently smear a small amount of horseradish sour cream on base of baguette, place a ½ tablespoon of kangaroo mix onto baguette & garnish with lemon balm.

Recipe makes approximately 25 canape sized bites.