Carpaccio of Kangaroo with KumquatsCARPACCIO OF KANGAROO
with Kumquat, Verjuice and
Green Peppercorns 



  by Maggie Beer (contributed by Sherree Johnson <shez@paradise.edex.edu.au>)
  Verjuice is the juice of unripened grapes, and it can be found in gourmet or 
  specialty shops. It's quite sour; substitute a good white wine vinegar if you 
  can't find it.
    300g fillet of kangaroo, trimmed 
    4 tablespoons of dried cumquat slices, reconstituted in verjuice 
    1 teaspoon freeze-dried green peppercorns 
    Sprigs of fresh coriander 
    4 tablespoons extra virgin olive oil 
    1 tablespoon verjuice 
    Lemon juice, optional 
  Trim sinew from kangaroo and brush with a little olive oil to minimise 
  oxidisation. Wrap tightly in plastic wrap to form a cylinder, then place in 
  freezer for about 30 minutes to firm. Remove from freezer, cut into thin 
  slices and remove plastic wrap. Gently flatten each slice, between 2 pieces of 
  plastic wrap, with a wooden mallet.
  Toss the kumquat slices, green peppercorns and coriander with olive oil and 
  verjuice. Season to taste with lemon juice, if desired. Arrange kangaroo on 4 
  plates in overlapping slices, top with kumquat mixture and serve immediately.
  Serves 4.



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