Cabernet Sauvignon Marinated Kangaroo Backstrap with Basil Pesto
A beautiful Kangaroo steak partnered with full bodied Australian red wine
Equipment
- 1 Heavy based fry pan or skillet
Ingredients
- 400 grams Kangaroo Backstrap
Marinade
- 750 ml Cabernet Sauvignon We used Walter's by Bremerton wines
- 1 sprig Thyme
- 10 grams Star Anise
- 10 grams Blackberries
- 2 sticks Cinnamon
Pesto
- 2 bunches Basil (about 4 cups) Fresh
- 1 whole Carrot chopped
- .5 bunch Parsley
- 25 grams Pine kernels toasted
- 1 cup Parmesan
- 3 cloves Garlic
- .5 cup Olive oil extra virgin
- 1 hint Pine nut oil
Serve
- 1 tbsp Clarified Butter To serve
Instructions
Marinade
- The Kangaroo backstrap can be portioned as desired then place the kangaroo in a large mixing bowl. Add the herbs and spices once along with the red wine. Before cooking, marinate the Kangaroo portions overnight. The flavours from the cinnamon and thyme will be brought out by the red wine.400 grams Kangaroo Backstrap, 750 ml Cabernet Sauvignon, 1 sprig Thyme, 10 grams Star Anise, 10 grams Blackberries, 2 sticks Cinnamon
Pesto
- The next day create the pesto, combine all of the ingredients in a food processor and pulse until smooth. Set aside until ready to use.2 bunches Basil (about 4 cups), .5 bunch Parsley, 25 grams Pine kernels, 1 cup Parmesan, 3 cloves Garlic, .5 cup Olive oil, 1 hint Pine nut oil, 1 whole Carrot
Cook the Kangaroo
- Pat the kangaroo meat dry after removing it from the marinade then grill the meat over hot charcoals or in a heavy-bottomed frying pan (a cast iron pan is perfect for this) until medium rare (or as desired).
- Remove the meat from the grill or pan and let it rest for a few minutes. Brush the meat with clarified butter and return it to the grill or pan to sear and finish.1 tbsp Clarified Butter
To serve
- Serve with creamy mashed potatoes, crisp green salad and your home made basil pesto finish the dish with a few drops of clarified butter.
Notes
Photo Credits: Artur Rutowski, Justus Menke, Rafael Hoyos | Unsplash
