A uniquely Australian recipe incorporating a variety of native meat and herbs such as Alpine pepper mix and Red Desert Dust.
Marinate the kangaroo in a mix with the added aniseed myrtle and Alpine Pepper for at least two hours (the longer you marinate it, the better).
Pour the white balsamic into a saucepan and reduce it down to a thick syrup.
Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms.
Place the mushrooms in a moderate oven (180°C or 375°F) until they become tender.
Pan fry the roo to medium rare, about 8-10 minutes on a medium heat; remove the meat from the pan and rest it in a warm spot for 10 minutes before slicing it.
Rub the proscuitto with brown sugar and pan fry until golden brown.
*Red Desert Dust can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=13
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