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
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