By Chef Bob Hurley, Hurley’s
Restaurant & Bar,
Yountville, Napa Valley, Ca. 94599
Overseas Game Meat Export's "Outback"
1 1/2 lbs. Boneless Loin
of "Outback" Kangaroo
2 ea. Medium Red Onions
1 basket (1/2 pint) of Fresh Figs (sub. 1 cup dried)
1 tbls. Sugar
2 tbls. Red Wine Vinegar
1 tbls. Peanut Oil
1 Rosemary Sprig
1 cup Onions (fine diced)
1 1/2 cups Red and Green Peppers (fine diced, mixed)
1 tbls. Chopped Garlic
1 cups Shiitake Mushrooms (sliced)
1 TBL Chopped Fresh Thyme
2 Medium Sweet Potatoes (1 1/2 lbs.)
Salt and Pepper
2 tbls. Butter
1 1/2 lbs. Brussel Sprouts
1 cup Onions (fine diced)
6 oz. Bacon (diced)
1 tbls. Olive Oil
1 tbls. cider vinegar
1 cup Veal Stock
2 oz. Brandy
1 oz. Apple Cider
1 tspn. Butter (unsalted)
1 Med. Shallot (chopped fine)
Cut kangaroo against the grain into 8 - 3 oz. pieces.
Pound out pieces to about ? inch thickness and set aside.
Peel sweet potatoes and cut into ? inch cubes. Par cook
in boiling salted water just until they lose their crispness
Al dente is OK, but not soft or they will fall apart
and turn into mush. Set aside.
onions, pepper and garlic in butter for about 5 minutes
on low heat. Add mushrooms and turn heat up to medium.
When mushrooms soften up (about 5 minutes, add sweet
potatoes. Toss in pan with salt and pepper until thoroughly
mixed and turn heat to low. Toss occasionally until
sweet potatoes are thoroughly cooked. Then turn heat
up to obtain a nice brown crust if desired.
Cut onions lengthwise in half. Turn on flat end and
slice into 1/8 inch slices. Sweat onions on low heat
evenly in a sauce pot until they just start to soften.
Add sugar and red wine vinegar and reduce slowly by
half. Add figs cut in quarters and cook until they soften
a bit but maintain their shape. Season to taste and
each brussel sprout and with a sharp paring knife, nip
off the stem and remove any tough or discolored leaves.
Now dig out the core about halfway through the brussel
spout keeping it intact. Peel off the whole leaves and
discard the heart or use it for other purposes. Reserve
leaves along with the bacon and onions.
kangaroo with salt and pepper and sauté in a
small amount of olive oil on medium high heat. After
lightly browning both sides, remove from pan, drain
excess oil and return pan to heat. Add shallots and
deglaze with brandy. Add cider and reduce by &frac3/4;.
Add veal stock and bring to a simmer. Swirl in butter.
Check seasonings and add kangaroo back to the sauce
to warm up.
bacon in sauté pan until most of the fat has
rendered out and it is thoroughly cooked but not crisp.
Add onions and cook on low until they are softened.
Turn to high heat and add brussel sprout leaves until
they are warm and slightly wilted. Season lightly and
sprinkle vinegar into pan and toss.
hash in center of plate. Sprinkle brussel sprout leaves
around the outside. Prop up the kangaroo against the
hash with the fig compote next to it. Sauce the meat
lightly on the bottom.