Kangaroo with sweet potato mash and green beans.

Its time to go native. Kangaroo meat is lean and cooked properly tastes pretty damn good.

I've also noticed that a few prior recipes have been getting a little extensive. So heres a easy dinner meal.




Ingredients:

• 2 Kangaroo fillets. 150 gram portions.
• 1 large sweet potato.
• 150 grams of green beans.
• 1 bag of rock salt.

Method:

• Firstly were going to pre heat our oven to 200 degrees. In a baking tray were going to lay out our rock salt and then place our sweet potato on top off the salt and bake for roughly 45 to 50 minutes. Ok i know this takes a while but this method of cooking is pretty radical because were effectively drawing all the excess moisture out of the sweet potato and steaming/ roasting it in its own skin.
• While the sweet potato is cooking, heat a skillet or char griller if you have one and cook the kangaroo fillets considering there thickness for roughly 2 minutes each side and set aside to cool. Kangaroo should be served rare to medium rare. Anything over that and it becomes tough. You'll know if you have cooked it right by when seeing red blood drip out of it once its resting.
• Boil some water and blanch you're beans for 2 minutes once it comes time to completion of the sweet potato.
• Grab the sweet potato out of the oven, you'll know it's ready becacuse it will look like a deflated balloon. Grab a spoon and dig out the flesh. It should be soft and mooshy , almost like mash and serve on a plate with the kangaroo and beans.

Makes: 2 to 3 serves.

Prep time: 50 minutes.

Notes:

• Gluten free.
• Dairy free.
• Egg free.
• Nightshades free.
• Salt roasting can be used on beetroots and potatoes as well.