Cabernet Sauvignon Marinated Kangaroo Backstrap With Basil Pesto | Kangaroo Wings
Kangaroo Backstrap, a beautiful Kangaroo fillet steak partnered with a full bodied Australian red wine and accompanied with a fresh basil pesto
Ingredients
- 400 grams Kangaroo Backstrap
- 750 ml Cabernet Sauvignon (We used Walter's by Bremerton wines)
- 1 sprig Thyme
- 10 grams Star Anise
- 10 grams Blackberries
- 2 sticks Cinnamon
- 2 bunches Basil (about 4 cups) (Fresh)
- 1 whole Carrot (chopped)
- .5 bunch Parsley
- 25 grams Pine kernels (toasted)
- 1 cup Parmesan
- 3 cloves Garlic
- .5 cup Olive oil (extra virgin)
- 1 hint Pine nut oil
- 1 tbsp Clarified Butter (To serve)
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