2 x 400g kangaroo loin fillets
2 tsp ground cummin
2 tsp crushed black peppercorns
1 tsp ground lemon myrtle
2 1/2 tbs honey
2 radicchio, leaves separated, outer leaves removed
8 baby beetroots, trimmed
1/4 cup (60ml) olive oil, plus extra to drizzle
1 tbs white or red wine vinegar
Chopped flat-leaf parsley leaves, to serve
METHOD:
1.Preheat the oven to 180°C. Rub kangaroo fillets with spices. Set aside for 1 hour.
2.Meanwhile, combine the honey and 1/2 cup (125ml) water in a bowl. Add the radicchio, then set aside for 1 hour, tossing occasionally so that radicchio is well coated. Individually wrap beetroots in foil and bake for 45 minutes to 1 hour until tender.
3. Preheat a chargrill pan to high. Drizzle the kangaroo with 2 tbs oil, then cook for 3-4 minutes each side for medium-rare. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.
4. Return chargrill pan to high heat. Drain radicchio, then cook for 1-2 minutes until lightly caramelised. Set aside. Remove beetroot from foil and rub off skin. Cut into wedges, season with salt and drizzle with vinegar and remaining 1 tbs oil.
5.Slice kangaroo and arrange on a platter with beetroot and radicchio. Sprinkle over parsley and drizzle with a little extra oil.
6. Best enjoyed with a glass of Campbells Malbec.
