Kangaroo Backstrap with Coffee and Bonfire Crust
Serves 4
Ingredients
- 800 g kangaroo, trimmed
- 80 ml Glasseye Creek Bonfire BBQ Sauce
- 1 tbsp finely ground coffee
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 800 g sweet potato, cut into wedges
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Pat the meat dry and season 20 minutes before cooking. Prepare the listed vegetables or salad while it comes to room temperature.
2. Heat a heavy pan or barbecue until very hot. Oil the meat, then sear without moving for 2-4 minutes per side, depending on thickness.
3. Reduce the heat, add the sauce and any butter, wine or aromatics, and baste briefly. Do not burn the glaze.
4. Rest whole-muscle game for 8-10 minutes. For minced or rolled meat, cook to at least 75°C in the centre.
5. Slice across the grain where appropriate and serve with the prepared accompaniments and pan juices.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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