Kangaroo with native spices, beetroot and rosella sauce

Method

1. Using rubber gloves, peel beetroot with a vegetable peeler and cut into small wedges. (Reserve washed leaves.) Place beetroot in a frying pan with half the butter and one tablespoon olive oil. Season to taste with salt and pepper and cook over medium to low heat, stirring frequently for 20 minutes or until tender.
2. Trim kangaroo of any sinew, pat very dry with paper towel and rub all over with combined Australian native spice blend. Leave at room temperature for 15 minutes before cooking, as kangaroo is at its best served rare and warm in the middle.
3. Place heavy-based frying pan over high heat, add oil and sear the kangaroo fillets for 1½ minutes on one side, turn, cook for a further 1 minute, turn again and cook for another 1 minute until browned all over. Reduce heat to medium and cook fillet for a further 1–2 minutes. (5½–6½ minutes total.) Remove to a warm place, cover loosely with foil and rest for 10 minutes.
4. Meanwhile, deglaze frying pan with beef stock, red wine and rosella syrup, bringing to the boil, stirring to scrape up any sediment. Reduce heat to low and simmer until reduced and thickened. Season to taste and add rosella flowers.
5. Heat a large frying pan over medium heat, melt remaining butter then cook beetroot leaves for 2 minutes or until wilted and soft. Season to taste with salt and pepper.
6. To serve, cut kangaroo fillet thinly across the grain, drizzle with rosella jus, garnish with a rosella flower. Serve with beetroot wedges and wilted beetroot leaves.

Lyndey’s note: *Rosella flowers are also commonly known as wild hibiscus flowers, and are available in speciality food stores. Native spices available from Herbies Spices.