Kangaroo Rump With Ricotta Filled Pine Mushrooms And Rocket Food
KANGAROO RUMP WITH RICOTTA FILLED PINE MUSHROOMS AND ROCKET
Steps:
- 1. 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). 2. Pour the white balsamic into a saucepan and reduce it down to a thick syrup. 3. Mix the ricotta with the spinach and Red Desert Dust and fill the mushrooms. 4. Place the mushrooms in a moderate oven (180°C or 375°F) until they become tender. 5. 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. 6. Rub the proscuitto with brown sugar and pan-fry until golden brown.
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KANGAROO RUMP WITH RICOTTA FILLED PINE MUSHROOMS AND ROCKET
Web Sep 1, 2010 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 …
From recipeland.com
Servings 4Calories 146 per servingTotal Time 50 mins
From recipeland.com
Servings 4Calories 146 per servingTotal Time 50 mins
KANGAROO RUMP WITH RICOTTA FILLED PINE MUSHROOMS AND ROCKET
Web Dec 15, 2015 1. 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) 2. pour the white …
From dining-downunder.com
Estimated Reading Time 50 secs
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