Murray Red Kangaroo (with pumpkin risotto and bush tomato chutney)

Ingredients (serve 2):

• 1 kg Kangaroo tenderloin
• 300 grams Pumpkin
• 1 cup Alborio rice
• 2 Tablespoons Red ochre bush tomato chutney
• Salt and pepper to taste
• 250 grams diced Spanish red onion
• 100 grams Butter
• 2 cloves Garlic crushed
• 300 ml vegetable stock

Method:

1. Roast off pumpkin, then puree to a fine consistency.
2. Fry the butter, crushed garlic and onions. Add to the pumpkin puree with the rice, vegetable stock and bring to the boil in a saucepan over medium heat. Reduce until all the liquid is absorbed. Remove from heat.
3. Rub the kangaroo tenderloin with the crushed garlic. Seal the kangaroo tenderloin in a frying pan with the butter. Season with salt and pepper to taste. Remove from frying pan and place in 220 degrees Celsius oven for 5 minutes.
4. Remove from oven and allow to rest for 5 minutes. Cut into thin slices and serve with the risotto and Red Ochre bush tomato chutney.
5. Enjoy.

We gratefully acknowledge this contribution from Matthew Lewis and Tim Higgs of the PS Murray Princess on the Murray River in South Australia.