Slow-Roasted Paperbark Kangaroo w/ Saltbush Rub – Chef Matt Atkins
SLOW-ROASTED PAPERBARK KANGAROO W/ SALTBUSH RUB 30mins prep 3hrs cooking 8 serves INGREDIENTS 1kg kangaroo loin fillet 250g saltbush, dried & crushed 1/4C
Ingredients
- 1kg kangaroo loin fillet
- 250g saltbush, dried & crushed
- 1/4C pepperberry, crushed
- 1/2C olive oil
- 500g paperbark
- 500g sweet potato, peel & diced
- 100ml water
- 100g butter
- 1kg warrigal greens
- sea salt flakes
- pepperberry, crushed
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