Kangaroo steamer | The Cook and the Curator
blogs.sydneylivingmuseums.com.au
Experience the rich flavors of Australia's history with this tender Kangaroo Steamer terrine. Perfect for picnics or special occasions, served with crusty bread and pickled onions.
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 blogs.sydneylivingmuseums.com.au.
Cooking tools:
- Meat grinder
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Mason jar
- Airtight rubber-sealed lid
- Stockpot
- Aluminum foil
- Butcher's twine
- Stove
Ingredients
- 500g kangaroo fillet, coarsely minced or finely chopped
- 400g speck (or pancetta), finely diced
- 1 onion, finely chopped
- 250ml (1 cup) port wine (or fruity red wine)
- 2 teaspoons salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground mace (or ground nutmeg)
- 1/2 teaspoon ground allspice
- 2 tablespoons thyme leaves
- 1 bay leaf
- 3 juniper berries
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