Rack of "Outback" Kangaroo,
Black Mission Fig and Balsamic Sauce
By Executive Chef / Owner Jone Kane - Kane's Restaurant, Grass Valley, California

Made with:
Overseas Game Meat Export's "Outback" Kangaroo

Serves 4

Ingredients:
3 racks - (12 – 14 oz.) of "Outback" Kangaroo
2 cup Fig and Balsamic Sauce (see recipe)
1 cup Pickled Red Onion (see recipe)
4 Whole Turkey Figs (cut in half and grilled)
3 Whole Corn on Cobb (grilled and cut off cob)
2 cup Black Beans (cooked)
6 Sweet Potato (cooked and mashed, reserve 2 for garnish)
1/2 cup Red Pepper (diced)
1 tspn. Roasted Garlic (chopped)
1/2 Yellow Onion (diced)
Fig and Balsamic Sauce
8 oz. Dried Figs
1 cup Water
3/4 cup Olive Oil
Pulp of 1/2 Vanilla Bean
3 tbls. Balsamic Vinegar
Salt and Pepper

Fig and Balsamic Sauce:
Puree the figs, water, balsamic vinegar, olive oil, Vanilla bean pulp, salt and pepper to taste.

Pickled Red Onion Ingredients:
1 Red Onion (cut into 1/8" rings)
1/2 cup Rice Wine Vinegar
1/2 cup Water
1/4 Sugar
1 Clove
1 tspn. Mustard Seed
1 tbls. Kosher Salt
1 tbls. Black Peppercorns
1 tspn. Fresh Ginger (peeled, chopped)

Procedure:
1. Combine all the ingredients in a saucepan and simmer 5 minutes. Remove from heat and let rest for 25 minutes. Remove onion rings from the liquid. Note- the pickling liquid may be stored in refrigeration for other use.

Vegetable Mixture Ingredients:
1 Yellow Onion
1 Red Bell Pepper
1 tbls. Butter

Procedure:
1. Sauté off yellow onion, red bell pepper 1 tbls. butter for 2 minutes. Add cooked black beans and roasted garlic and chopped parsley for 5 minutes. Salt and Pepper to taste.

Sweet Potatoes Ingredients:
4 Sweet Potato (peeled and quartered)
1/4 Chestnut Honey
1 tbls. Butter (cold)
Salt and Pepper

Procedure:
1. Boil off sweet potato until al-dente. Drain and let dry. In mixing bowl add sweet potato, butter, chestnut honey and mix until incorporated. Salt and pepper to taste.

Fried Sweet Potatoes Ingredients:
4 Sweet Potatoes (julienne fine on Chinese mandolin)

Procedure:
1. Run Julienne sweet potatoes under warm water to rid as much sugar out of potatoes. About 10 minutes drain well and fry in vegetable oil 2- 3 minutes until crisp. Salt and Pepper to taste.

To Assemble:
Brush racks of kangaroo with fig-balsamic sauce. Cross mark racks off on hot grill approx. 3 minutes, place in pan brush again with fig-balsamic sauce put in 350 degrees preheated oven cook approx. 8 minutes – internal temp. of 115 degrees rare. Let rest 5 minutes and cut into double chops. Place chestnut honey infused sweet potato in center of plate. Vegetable mix around. Place 3 double chops in tri-angular form where all bones come together in center. Top with pickled onions, sauce around chops, place grilled figs to garnish. Top with fried sweet potato.

Other Great Related Links:
Cooking with Wild Mushrooms

Executive Chef John Kane Bio

Bonewerks CulinArte'

Lundberg Family Farms