Today while tidying up my office I found some wine recipes and other related articles from various newspapers and magazines. As a change from my usual posts I am going to periodically add recipes and wine-related tips to this blog. I hope that you find some of the information interesting. For the following recipe I would recommend our 2006 Shiraz Cabernet (due for release shortly).
Kangaroo with Pumpkin Chutney
4 pieces, 180g kangaroo loin
10 shallots, finely diced
20g picked thyme leaves
2 cloves garlic, finely diced
40g unsalted butter
100ml balsamic vinegar
500ml chicken stock
1kg butternut pumpkin, diced
To make chutney, melt butter in a saucepan and stir in shallots, garlic and thyme over low heat til soft. Add sugar and allow to caramelise. Add balsamic vinegar and stir over low heat until reduced by one third.
Add the chicken stock and bring to the boil. Then add diced pumpkin and cook over low heat until pumpkin is soft and liquid has evaporated. Season to taste.
The kangaroo loins may be barbecued or grilled. Alternatively roast the kangaroo in a hot oven for 6-7 minutes. Kangaroo is best served medium-rare. Most importantly, let it rest for several minutes before serving with the chutney.
When selecting kangaroo meat, look for a lively red colour, usually a little darker than other meats. The loin is great for grilling or roasting, while the tail is delicious in soups.
(from Michael Bannerman, Number 8 Restaurant and Wine Bar, Crown)