Kangaroo Tortellini with Lemon Myrtle & Raisin Brown Butter Sauce

Posted on
in Recipes, Jams, Chutneys & Sauces, Meats, Pasta & Grains

Kangaroo Tortellini with Lemon Myrtle & Raisin Brown Butter Sauce

Posted on
in Recipes, Jams, Chutneys & Sauces, Meats, Pasta & Grains

Being Australian, I am almost ashamed to say that I’ve only ever eaten kangaroo once before in my life… but I realised after mentioning that I was thinking about cooking kangaroo, I am not in the minority. Makes you wonder why more people are not turning to something that grows in our back garden? Kangaroo is lean, sustainable and versatile. Try substituting kangaroo for lamb in your next curry, or Roo Tail instead of Ox Tail stew as a winter warmer.

I must admit the idea of sitting down to eat a roo steak is not very appealing, so I decided to cook in it in a way that would get even the most sceptical of eaters keen to try it. Who doesn’t love pasta, and who doesn’t love brown butter sauce? The sweetness of the raisins help to soften the gamey flavour of the kangaroo, and the lemon myrtle brings a beautiful earthy, subtly citrus aftertaste to the brown butter.

For this recipe, I minced my own meat, but you could always call your butcher ahead of time and get them to mince it for you.

Kangaroo Tortellini with Lemon Myrtle and Raisin Brown Butter Sauce

For the tortellini filling

  • 500g kangaroo mince
  • 1 onion, very finely chopped
  • 2 cloves of garlic, very finely chopped
  • 1/2 cup white wine
  • olive oil

Heat the oil in a medium saucepan, add onion and garlic and fry until soft. Add white wine and continue cooking until liquid had dissolved. Add kangaroo mince and fry until the mince is cooked about 3/4 of the way (it will finish cooking when boiled in the pasta water).

Remove from heat and season to taste with salt and pepper and set aside until ready to use.

For the pasta dough

  • 3 cups of ‘OO’ flour
  • pinch of salt
  • 3 eggs
  • 1 egg yolk

Mix the flour and salt together and empty it out onto a table. Make a well in the center and place eggs and yolk. Break eggs with a folk and gradually bring in the flour. Bring together with your hands and knead for 5 minutes or until dough become smooth and elastic. Cover and refrigerate for an hour. Alternatively, you can mix the pasta dough in a kitchen aid.

Once rested, roll the pasta dough out on a pasta machine – number 8 is thin enough, as you want the tortellini to hold in the water.

Cut the pasta sheets into 2″ x 2″ squares. Place a small teaspoon of the filling in the center of each triangle, wet to sides of the pasta and fold into a triangle, pressing the edges firmly to seal. Take each corner and wrap around, joining in the center. The tortellini should resemble little hats.

Bring a big pot of salted water to a rolling boil, drop in tortellini (do not overcrowd the pot), they will drop to the bottom, then float to the top when cook (about 30 seconds – 1 minute). Remove from water, place on serving platter or individual bowl and drizzle with lemon myrtle brown butter.

To make the lemon myrtle brown butter sauce (or beurre noisette), in a saucepan gently melt 150g chopped butter. Once melted, add 3 crushed fresh lemon myrtle leaves continue to cook on a low heat, you will notice the butter start to bubble and brown (it will have a nutty aroma). Remove from the heat, and add raisins. Drizzle over tortellini immediately (avoid serving any of the crushed lemon myrtle leaves as these are quite bitter to eat).