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Kangaroo striploin tartlet with sweet potato and bush tomato jus


  • 1 kangaroo striploin

  • 200g sweet potato

  • 20g Yakajirri (see notes for more information)

  • 80ml game jus

  • 20g Wildfire Spice (see notes for more information)

  • 20 pastry cases

  • 2g Outback Salt

  • 2g pepper

  • 20g butter

  • 50ml cream


  • 1.

    Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes.

  • 2.

    Season the Kangaroo fillet with salt and pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Wildfire Spice while it rests for as long as it took to cook.

  • 3.

    In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.

  • 4.

    Strain the sweet potato, then mash and combine with butter and cream

  • 5.

    Styling: To serve, place a little sweet potato mash in the base of the tart shell, then place a slice of Kangaroo on top and finish with a drizzle of bush tomato jus.


-- Yakajirri can be purchased online at: --

-- Wildfire Spice can be purchased online at: --

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