Kangaroo Tartare with Sea Succulents

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Kangaroo Tartare with Sea Succulents

Recipe By Nornie Bero

Ingredients

  • 300 g kangaroo fillet, finely chopped 

  • 1 tsp chopped capers

  • 1 tbsp snipped chives

  • 4 sea parsley sprigs, chopped

  • ½ tsp ground pepperberry

  • 2 shallots, thinly sliced and diced

  • ½ tsp English mustard

  • 2 tbsp labne

  • 1 tbsp worcestershire sauce

  • taro crisps, to serve

Method

  • Toss the kangaroo, capers, chives, parsley, pepperberry and shallots together. 

  • In another bowl, combine the mustard, labne and worcestershire sauce. 

  • Serve the kangaroo with a side of the labne mixture and taro crisps.

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