📝 About This Recipe
This sophisticated tartare showcases the incredibly lean and clean profile of wild-harvested Australian kangaroo, a meat that is naturally sustainable and deeply flavorful. By pairing the iron-rich game with the floral heat of Tasmanian pepperberries and the nutty crunch of roasted wattleseed, we create a dish that is both primal and refined. This recipe elevates the classic French preparation with distinct Australian botanicals, resulting in a vibrant, ruby-red masterpiece that melts on the tongue.
🥗 Ingredients
The Meat
- 400 grams Kangaroo Loin or Fillet (high quality, trimmed of all silver skin and fat, very cold)
The Flavor Base
- 1 large Shallot (minced very finely)
- 2 tablespoons Baby Capers (rinsed and chopped)
- 3 pieces Cornichons (brunoise (tiny dice))
- 1 tablespoon Dijon Mustard (smooth, high quality)
- 2 teaspoons Worcestershire Sauce
- 2 tablespoons Extra Virgin Olive Oil (robust, peppery variety)
Australian Botanicals & Seasoning
- 1 teaspoon Dried Tasmanian Pepperberries (cracked in a mortar and pestle)
- 1/2 teaspoon Roasted Wattleseed (ground)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 teaspoon Sea Salt Flakes (to taste)
- 1 teaspoon Lemon Juice (freshly squeezed)
The Garnish
- 4 pieces Quail Egg Yolks (separated carefully)
- 1 handful Micro-herbs (such as red vein sorrel or shiso)
- 1 loaf Sourdough Baguette (sliced thin and toasted)
👨🍳 Instructions
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1
Place the kangaroo loin in the freezer for 15-20 minutes before starting. This firms up the meat, making it much easier to achieve clean, precise cuts.
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2
While the meat chills, prepare your 'mise en place'. Finely mince the shallots, chop the capers, and dice the cornichons into uniform 2mm cubes. Precision here ensures a balanced texture.
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3
In a small chilled stainless steel bowl, whisk together the Dijon mustard, Worcestershire sauce, olive oil, and lemon juice until emulsified.
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4
Remove the kangaroo from the freezer. Using a very sharp chef's knife, slice the meat into 5mm thick sheets, then into thin strips (batonnet), and finally into 5mm cubes. Do not use a food processor, as this will turn the lean meat into a paste.
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5
Place the diced kangaroo into a large mixing bowl set over another bowl filled with ice. Keeping the meat cold throughout the process is essential for food safety and texture.
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6
Add the shallots, capers, cornichons, and chives to the meat. Gently fold them together using a chilled spoon.
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7
Pour the prepared sauce over the meat mixture. Add the cracked Tasmanian pepperberries and the ground wattleseed.
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8
Gently fold the mixture until every piece of meat is lightly coated. Season with sea salt flakes to taste. Remember that kangaroo is very lean, so the salt and acid are vital to make the flavors pop.
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9
Taste a small amount. If it needs more heat, add a pinch more pepperberry; if it needs more brightness, add a drop more lemon.
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10
Place a 8cm ring mold in the center of a chilled plate. Spoon a quarter of the mixture into the mold, pressing down gently with the back of a spoon to level it.
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11
Carefully create a small indentation in the center of the tartare. Gently place one raw quail egg yolk into the well.
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12
Slowly lift the ring mold. Garnish the plate with micro-herbs and a few extra cracks of pepperberry. Repeat for the remaining three servings.
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13
Serve immediately with warm, crisp sourdough toasts on the side.
💡 Chef's Tips
Always use 'human-grade' kangaroo loin from a reputable butcher to ensure the highest safety standards for raw consumption. If you cannot find Tasmanian pepperberries, use a mix of black peppercorns and a tiny pinch of ground cloves for a similar aromatic profile. Never dress the meat more than 5 minutes before serving; the acid in the lemon and mustard will 'cook' the meat and turn it gray if left too long. Ensure your knife is razor-sharp; a dull knife will bruise the meat fibers rather than cutting them, resulting in a mushy texture. For an extra layer of flavor, lightly toast the wattleseed in a dry pan for 30 seconds until fragrant before adding to the mix.
🍽️ Serving Suggestions
Pair with a chilled, light-bodied Australian Pinot Noir or a dry Sparkling Rosé to cut through the richness of the yolk. Serve alongside a small heap of dressed wild rocket (arugula) for a peppery contrast. Provide extra sea salt flakes and a bottle of high-quality hot sauce on the table for guests who prefer more heat. Swap sourdough for thin rye crackers or even taro chips for a modern, gluten-free crunch. A side of pickled red onions or fermented radishes adds a lovely acidic crunch that complements the gamey meat.