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

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)

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

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

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)

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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