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Madeleine &
Clancy Philippe
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Copyright © Clancy J Philippe |
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Murray Red Kangaroo
with pumpkin risotto and bush tomato chutney
![](kangaroo.jpg)
PS Murray Princess, Mannum, South Australia
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Ingredients (serve 2):
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![](chefmurray.jpg)
Matthew Lewis (Chef) & Tim Higgs
(Assistant Chef) on the PS Murray Princess
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Method:
- Roast off pumpkin, then puree to a fine consistency.
- 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.
- 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.
- 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.
- Enjoy.
We gratefully acknowledge this contribution from Matthew Lewis and Tim Higgs of the PS Murray Princess on the Murray River in South Australia. |
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