This dish has become a pretty excellent staple on our menu at Africola. This version can easily be done at home and it’s also suitable for the health conscious. Tasty, clean and guilt-free eating, it’s a bloody Paleo wet dream.
WINE MATCH: 2016 FREDERIRCK STEVENSON MOURVEDRE
We like to serve the 2016 Frederick Stevenson Mourvèdre from Eden Valley with the roo. An Italian race car with a bench seat. Mulberry party at the front, Amaro dancehall at the back. Approachable enough for a novice, quirky enough for a seasoned boozer.
MUSIC MATCH: JIMMY BY DR PIFFLE AND THE BURLAP BAND
We like to listen to Dr Piffle and the Burlap Band’s Jimmy. It’s wild like the ‘roo.
GRILLED KANGAROO LOIN WITH GRAINS RECIPE
• 2 kangaroo loins (bought at Something Wild in the Adelaide Central Market)
• 100mL red wine
• 2 cloves of crushed garlic
• 1 sprig of rosemary (and 4 sprigs for barbecue)
• 28mL of soy sauce
• 1 scud chilli (chopped)
• 25g white peas (soaked overnight)
• 25g adzuki beans (soaked)
• 25g baby blue lentils
• 25g cracked wheat
• 25g quinoa (red and white)
• 2 carrots
• 2 leeks
• 2 stalks celery
• 2 tsp sherry vinegar
• 200mL dark chicken stock
• 1 bunch dill (picked)
• 1 bunch marjoram (picked)
• 1 bunch chives (chopped fine)
• 1 sprig of thyme (picked)
1. Lay the kangaroo in a deep tray and add the red wine, garlic, chilli, a sprig of rosemary and the soy sauce. Let the meat marinate for a few hours. Light the BBQ!
2. Individually cook each type of grai n in boiling water, as each grain will differ in timing. Finely dice mirepoix and sweat off in oil. Add thyme, sherry vinegar, then the grains and the stock. Bring to the boil and simmer until half the stock has evaporated, season and finish with the herbs. It should be rich and clean tasting.
3. Once the coals have ashed over, lay the rosemary over the gri ll and the kangaroo on top of that, not only will the rosemary protect the roo from flare ups, it will gently smoke the loin as it cooks. Only a couple of minutes each side, make sure you get some even colour on the roo.
4. I like to serve the roo on the rarer side of medium rare and rest it for 12 to 15 minutes.
5. Carve the roo and serve with the grains.
Photography: Sia Duff