by Maggie Beer (contributed by Sherree Johnson <firstname.lastname@example.org>)
Verjuice is the juice of unripened grapes, and it can be found in gourmet or specialty shops. It's quite sour; substitute a good white wine vinegar if you can't find it.
Trim sinew from kangaroo and brush with a little olive oil to minimise oxidisation. Wrap tightly in plastic wrap to form a cylinder, then place in freezer for about 30 minutes to firm. Remove from freezer, cut into thin slices and remove plastic wrap. Gently flatten each slice, between 2 pieces of plastic wrap, with a wooden mallet.
- 300g fillet of kangaroo, trimmed
- 4 tablespoons of dried cumquat slices, reconstituted in verjuice
- 1 teaspoon freeze-dried green peppercorns
- Sprigs of fresh coriander
- 4 tablespoons extra virgin olive oil
- 1 tablespoon verjuice
- Lemon juice, optional
Toss the kumquat slices, green peppercorns and coriander with olive oil and verjuice. Season to taste with lemon juice, if desired. Arrange kangaroo on 4 plates in overlapping slices, top with kumquat mixture and serve immediately.
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Chuck Taggart (e-mail chuck)