Bush Pepper Kangaroo Medallions
Background and History
Bush Pepper Kangaroo Medallions is a dish deeply rooted in Australian heritage. Kangaroo has been a staple source of protein for Indigenous Australians for thousands of years. Known for its lean meat and nuanced flavors, kangaroo has become a popular choice for health-conscious food enthusiasts worldwide. The use of bush pepper, a native spice, enhances the unique taste of kangaroo, offering an authentic Australian culinary experience.
Bush pepper, also known as Tasmannia, is native to the woodlands and cool temperate rainforests of southeastern Australia. The berries and leaves produce a strong peppery flavor, often described as a more aromatic alternative to traditional peppercorns. Combining bush pepper with kangaroo meat pays homage to traditional Australian flavors, while modern preparation techniques make it a stylish dish suitable for contemporary cuisine.
Ingredients
- Kangaroo medallions - 400g
- Bush pepper - 2 teaspoons
- Olive oil - 2 tablespoons
- Garlic - 2 cloves, minced
- Sea salt - to taste
- Lemon juice - 1 tablespoon
- Fresh thyme - a few sprigs
- Butter - 1 tablespoon
Preparation
Begin by preparing your kangaroo medallions. Pat them dry with a paper towel to ensure a good sear during cooking. In a shallow dish, combine olive oil, bush pepper, minced garlic, a pinch of sea salt, and lemon juice. Mix well to create a marinade. Place the kangaroo medallions in the marinade, ensuring they are well coated. Cover the dish and allow the medallions to marinate for at least 30 minutes in the refrigerator.
Cooking Process
Before cooking, remove the kangaroo medallions from the refrigerator and let them sit at room temperature for 10 minutes. This helps the meat cook evenly. Heat a skillet over medium-high heat and add the olive oil. Once the oil is hot, add the medallions to the skillet without crowding. Sear each side for about 2-3 minutes until they are nicely browned and cooked to medium-rare. Use a cooking timer to ensure accuracy.
After searing, remove the medallions from the skillet and let them rest on a plate. Lower the heat to medium and add butter to the skillet. Allow it to melt, scraping up any bits from the bottom of the pan. Add fresh thyme and more minced garlic (optional) for a fragrant sauce. Return the medallions to the skillet briefly, coating them with the buttery sauce.
How to Enjoy the Meal
Serve the Bush Pepper Kangaroo Medallions hot, with a side of your favorite vegetables or a fresh herb salad to complement the rich flavors. A glass of robust red wine, such as a Shiraz, pairs beautifully with the dish, enhancing the spiciness of the bush pepper and the succulence of the kangaroo. For an authentic Australian experience, consider serving it with a preserved fruit chutney or a nutty, flavorful quinoa salad.