Kangaroo steak with mushroom sauce

Ingredients

• Kangaroo
• 200g kangaroo (roo) loin per person
• Salt to taste
• 1 tsp wattleseed to season
• 1 tsp high temp oil like avocado or grapeseed oil
• Chips
• 1kg of potatoes (I used dutch creams. King Edward, Maris Piper, Romano, Désirée, or russet potatoes also work great)
• Oil for frying (tallow works great, peanut or canola also work well)
• Salt
• Mushroom Sauce
• 200g Swiss Brown mushrooms
• 1 shallot, finely diced
• 3 cloves garlic, finely diced
• 2 tbsp brandy or whiskey (optional)
• 500ml beef stock
• 200ml cream
• Salt and pepper to taste
• Finely chopped parsley

Directions

1. Kangaroo
2. Remove the roo from the fridge 1 hour before you are going to cook it.
3. Brush the roo lions with the oil on all sides and season with salt and wattleseeds.
4. Over a very high grill, cook for 2-3 minutes on each side or until you reach an internal temp of 45°c.
5. Rest the steaks for at least 6 minutes before you slice them.
6. Chips
7. Wash your potatoes and cut them into 2cm squared chips. Then, put them in a pot with cold water and a tbsp of salt and bring them to a boil. Once boiling, cook it for 4-5 minutes or until the potatoes are just cooked.
8. Remove them from the water and place on a wire rack and into the freezer to dry for 1 hour. Alternatively, you can do this the day before and just leave them in the fridge overnight.
9. Next, heat your oil to 140°C and cook your potatoes for 7-10 minutes or until they just start changing colour. You are best to do this in small batches as you don't want to overcrowd the pot
10. Remove the potatoes from the oil and place them back on the wire rack and in the fridge or freezer to cool again.
11. Heat the oil up to 180°c in batches, place your chips back in for 4-5 minutes or until golden brown.
12. Mushroom Sauce
13. In a pan over medium-high heat as the butter and oil, once melted add the shallots and garlic.
14. Sauté for 2-3 minutes and then add the mushrooms and cook for a further 3-4 minutes.
15. Deglaze the pan with the brandy and when it has evaporated, add the stock and reduce by at least half to 3/4.
16. Finish with cream and parsley just before you serve.