Published : June 30, 2015
by Matt Clark
INGREDIENTS
800g kangaroo loin
2 handfulls of Swiss chard (beetroot leaves)
600g peeled potatoes
200g peeled beetroot
6 artichoke hearts
Butter
Salt
Pepper
Sauce
200g plums
70ml balsamic vinegar
70ml red wine
1/2 cup brown sugar
pinch of salt
METHOD
Boil the potatoes and beetroot separately until they show no resistance when poked with a knife.
Mash together, season with salt and pepper and some butter.
Grill the artichokes and the kangaroo for 3 minutes on each side until medium-rare.
To make the sauce, cook the plums in a saucepan with the vinegar and red wine until the liquid has reduced to 1/4 of its original volume.
Add the sugar and cook slowly for a further 10 minutes. You may need to add a couple of tablespoons of water if the sauce is looking too dry. Season with the salt.
To serve, place the mash in the middle of the plate. Surround the mash with 3 artichoke halves and top with the leaves.
Place the kangaroo on top and drizzle with the Illawarra Plum sauce. Enjoy!
Recipe and information source Matt Clark.
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