Char Grilled Kangaroo & Red Square Stack
Ingredients
500g Tasmanian Heritage Red Square Cheese, thinly sliced
60ml balsamic vinegar
60ml olive oil
20ml honey
1 clove garlic, crushed
freshly ground black pepper, to taste
250g Mixed Lettuce Leaves
100g raisins
300g bacon rashers, cut into fine strips, fried until crisp
1.5kg kangaroo fillet, trimmed
100g toasted pinenuts
Instructions
- Whisk together vinegar, oil, honey, garlic and pepper to form a dressing. Combine mesclun, raisins and bacon.
- Char-grill 150g kangaroo fillet until well sealed and done to your liking. Rest 5 minutes before slicing diagonally.
- Toss dressing through a portion of mesclun salad (approximately 1-1 1/2 cups) and arrange on serving plate.
- Stack slices of kangaroo on top of salad and top with 2 slices Tasmanian Heritage Red Square Cheese and a sprinkling of pinenuts