Scaloppini Kangaroo
By Chef Bob Hurley, Hurley’s Restaurant & Bar,
Yountville, Napa Valley, Ca. 94599

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

Serves: 4

Compote Ingredients:
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

Hash Ingredients:
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

Brussel Sprouts Ingredients:
1 1/2 lbs. Brussel Sprouts
1 cup Onions (fine diced)
6 oz. Bacon (diced)
1 tbls. Olive Oil
1 tbls. cider vinegar
Sauce Ingredients:
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.

Sweat 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 reserve.

Take 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.

Season 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.

Cook 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.

Place 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.


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