KANGAROO CURE

INGREDIENTS

  • 1 x fillet venison
  • 10 g chillis whole chopped
  • Zest x 1 orange
  • 1 Tbls peppercorns
  • 1 tsp cocoa powder
  • 300 grams rock salt
  • 3 x star anise
  • 1 x cinnamon
  • 1 Tbls cloves
  • 100 grams sugar

METHOD

  1. Mix all ingredients and marinade for 6 hours
  2. Then rinse and wash

CHILLI CHOC DRESSING

  • 200 mls balsamic ( 1 x long red chilli chopped and reduced in the balsamic by half)
  • 300 ml olive oil
  • 50 mls veg oil
  • 1 x eschalot chopped very fine
  • Salt to taste
  • 6 cracks of fresh pepper
  • 1 tblspoon brown sugar
  • 1 tsp chilli flakes
  • 2 Tbls choc
  • ¼ tsp allspice
  • 1 Tsp honey

METHOD

  1. Mix all ingredients’ together and season to taste.

 

SOURDOUGH CRUTES

  1. Cut the crutes fine and bake with a small amount of olive oil and sea salt

 

WHIPPED COCOA BUTTER

INGREDIENTS

  • 100 grams butter
  • 40 grams cocoa butter

METHOD

  1. Melt together until room temp and whip hard in kitchen until white and fluffy

 

GARNISH

  1. Cut end of the chillis and roll between fingers to release the seeds. Then with a sharp knife julienned fine.
  2. Pick baby watercress and baby red chard leaves for garnish.
  3. Sliced eschalot into rounds

 

TO PLATE

  1. Lay the thinly slice meat out onto a plate and put half teaspoon full of the butter onto the meat and dress with the crutes. Then the chilli juliennes, and then fine picked herbs. Finish with a scatter of the crisp capers, then a few spoonfuls of the emulsified chilli dressing.