Good Morning America Recipes

Grilled Kangaroo

From Public Restaurant to Your Dinner Table

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Public chef Brad Farmerie grills game meat combination of salty and sweet.
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Servings:6
Difficulty: Moderate
Cook Time: min

Ingredients

  • Falafel
  • 150g dried chickpeas
  • 75g tahini
  • 1 bunch cilantro, chopped (stem and all)
  • 1 green Serrano chili, sliced
  • 1 clove of garlic, minced
  • 1 1/4 tsp toasted cumin, ground
  • 1/2 lemon, zest and juice
  • 40g diced red onion
  • 1/4 cup picked fresh mint leaves
  • 1 tsp Maldon salt
  • 1/4 tsp ground black pepper
  • Tahini-lemon sauce
  • 125ml tahini
  • 100ml water
  • 80ml extra virgin olive oil
  • 35ml lemon juice
  • 1tsp Maldon salt
  • Green Pepper & Apple Relish
  • 500g green pepper, stem core removed, chopped
  • 250g green apples, cored and sliced
  • 40g peeled fresh ginger, minced
  • 12g peeled garlic, minced
  • 1 green Serrano chili, sliced
  • 250g sugar
  • 100ml cider vinegar
  • 25ml aged red wine vinegar
  • 40ml fish sauce
  • Cooking Directions

    Tahini-lemon sauce

    Place all of the ingredients into a food processer or mixing bowl and blend together until smooth. Refrigerate until needed.

    Green pepper and apple relish

    Place the green peppers, apples, garlic and ginger in a food processor and process until the size of lentils.

    Combine with all of the other ingredients in a pot and bring to a boil.

    Reduce the heat to a simmer and continue cooking until the relish is glossy, thick, and delicious, about 45 minutes. Refrigerate until needed

    to plate

    Preheat a grill and a deep fryer

    Allow the green pepper relish and tahini sauce to come to room temperature.

    Drizzle the venison with olive oil, salt, and pepper

    Grill the venison to rare and place in a warm spot to rest.

    Fry the falafel at 180C (360F) until medium brown, about 3-4 minutes. Season with a sprinkle of salt.

    Place the falafel in the middle of a serving dish. Drizzle with tahini lemon sauce and garnish with microgreens.

    Slice the venison wafer thin. Gather into nice mounds and place on top of the dressed falafel

    Finish with a small scoop of green pepper relish on the venison and serve.


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