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
- Mix all ingredients and marinade for 6 hours
- 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
- Mix all ingredients’ together and season to taste.
SOURDOUGH CRUTES
- 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
- Melt together until room temp and whip hard in kitchen until white and fluffy
GARNISH
- Cut end of the chillis and roll between fingers to release the seeds. Then with a sharp knife julienned fine.
- Pick baby watercress and baby red chard leaves for garnish.
- Sliced eschalot into rounds
TO PLATE
- 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.