CINNAMON SPICED TEA CRUSTED KANGAROO

Methods and Directions

• Combine the tea leaves, coriander, peppercorns, anise, ginger and salt in a spice grinder or mortar and pestle and finely grind together.
• Transfer to a shallow plate and stir in the brown sugar. Mix well.
• Cut the kangaroo into 1 inch thick and 1 inch wide strips.
• Roll each strip in the canola oil, and then roll in the tea spice crust to coat well. Reserve the remaining oil.
• Let sit for 10 minutes for the crust to set.
• Lightly seal kangaroo, then place the kangaroo in the oven at 180C and cook until rare to medium (approx. 2 minutes).
• Once cooked, let rest and cool. Then roll in plastic wrap until tight. Slice thinly.

• Dice the vegetables, heat a pan and melt the butter.
• Sweat the vegetables until soft and then add the honey.

• Peel and slice the parsnips. Heat a small pan and sweat the parsnips, garlic and shallots in butter.
• Add the water and milk.
• Add the bay leaves and peppercorns wrapped in a cloth for easy removal.
• When cooked, strain and reserve the milk and water mix.
• Add a small amount of water and milk mix to the parsnips and blend to a small consistency, add more milk mix if needed and season.