Hinterland Kangaroo Terrine

Background and History

The kangaroo has long been a hallmark of Australian fauna and a symbol of the country's unique wildlife. Indigenous Australians have traditionally hunted kangaroos for their meat and skins. Over time, kangaroo meat has gained popularity not only within Australia but also internationally due to its lean quality and high nutritional value. A classic dish in modern Australian cuisine is the kangaroo terrine, which reflects both the traditional uses of kangaroo meat and contemporary culinary techniques.

A terrine is a French dish, traditionally made by layering or mixing ingredients in a loaf-like container and then cooked. The dish is then served in slices, often as an appetizer or a main course. Combining the rich, gamey flavors of kangaroo with contemporary methods and ingredients creates a unique and sophisticated delicacy that pays homage to both French and Australian culinary traditions.

Ingredients

• Kangaroo Shoulder - 500g
• Pork Back Fat - 200g
• Onion - 1, finely chopped
• Garlic - 2 cloves, minced
• Thyme - 1 teaspoon, fresh
• Juniper Berries - 6, crushed
• Black Pepper - 1 teaspoon, crushed
• Salt - 1 teaspoon
• Brandy - 50ml
• Egg - 1 large
• Fresh Breadcrumb - 50g
• Nutmeg - a pinch

Preparation

Marinating the Meat

Begin by trimming any sinew from the kangaroo shoulder. Dice the meat into small cubes and place it into a large bowl. Add in the brandy, crushed juniper berries, black pepper, and salt. Mix well to ensure even coating. Cover with cling wrap and marinate in the refrigerator for at least 3 hours or preferably overnight.

Prepping the Ingredients

While the meat is marinating, finely chop the onion and mince the garlic. Pick the leaves off the thyme and set aside. Ensure that all ingredients are ready before the assembly process. Leave the pork back fat at room temperature to soften slightly.

Cooking Process

Mincing and Mixing

Once marinated, remove the kangaroo shoulder from the fridge. Using a meat grinder, mince the meat along with the pork back fat. In a large mixing bowl, combine the minced mixture with the onion, garlic, thyme, fresh breadcrumb, nutmeg, and the beaten egg. Mix thoroughly until well combined.

Assembly

Preheat your oven to 160°C. Line a terrine mold with parchment paper, ensuring that there is enough overhang to cover the top of the terrine. Spoon the mixture into the mold, pressing down firmly to eliminate any air pockets. Level the top with a spatula and fold the parchment over to cover the mixture.

Baking

Place the terrine mold onto a baking tray filled with water, creating a bain-marie to ensure even cooking. Bake in the preheated oven for about 1 hour and 30 minutes. Use a cooking timer to remind yourself to check for doneness; the internal temperature should reach 75°C.

Cooling and Setting

Once baked, remove the terrine from the oven and let it cool in the mold to room temperature. Then, place a weight on top and refrigerate overnight to set completely.

How to Enjoy the Meal

The Hinterland Kangaroo Terrine is best enjoyed cold. To serve, remove the terrine from the mold and slice it with a sharp knife. Pair with crusty bread, pickles, and a light salad to complement its rich flavors. A glass of light red wine or a craft beer will enhance the dining experience, embodying the spirit of a modern Australian feast.