Kangaroo Tartare
For the Kangaroo Tartare recipe we will use an extra virgin olive oil from Spain, preferably a peppery one such as Arbequina or Picual
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oliveoilsfromspain.org.
Cooking tools:
- Spice grinder
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
- Baking sheet
- Spoon
- Measuring spoon
Ingredients
- 500g prime kangaroo fillet, trimmed of any sinew
- 3 tbsp , preferably a peppery one such as Arbequina or Picual
- 10 medium sized nasturtium leaves, rolled & finely sliced into chiffonade
- 1/4 tsp finely ground Tasmanian Mountain Pepperberries
- Pinch of sea salt
- 4mm slices of white bread, preferably with fine texture
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