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Seared Kangaroo with Baby Beetroot and Parsnip Crisps


4 100g Kangaroo Sirloin Steaks
1/2 cup beef stock
1/3 cup red wine
1 tsp crushed garlic
1 tblspn olive oil
2 med-lge beetroots
2 cups water
1/4 cup red wine vinegar
2 tblspns brown sugar
1 lge parsnip
2 cups oil for frying
salt and pepper

 Serves two people

Place beetroots in pot with water, vinegar, sugar  salt.  Cook 30 minutes.  Drain and reserve 1/2 cup liquid.  Peel beetroots and cut into 8's.

Peel Parsnip and slice thinly on mandolin, heat oil and deep fry until golden. Drain on absorbent paper.  Sprinkle with salt and pepper.

For sauce: place stock, wine, garlic, beetroot and reserved liquid in saucepan.  Reduce to a saucing consistency.  Season.

Heat skillet or grill, brush kangaroo with olive oil and sear medium rare.  Season.

To serve: place beetroots on plate, top with kangaroo, pour over sauce and top with parsnip crisps.

Danekas Restaurant, Sydney




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