Carpaccio of kangaroo with beetroot and native fruits recipe, Jason Saxby, Osteria di Russo & Russo, Sydney (2024)

• 250 gm kangaroo fillet (see note), trimmed of sinew and patted dry with paper towels
• 8 quandongs, halved (and defrosted if frozen; see note)
• 5 radicchio leaves, cut into 4cm rounds with a biscuit cutter
• To serve: extra-virgin olive oil, finely grated horseradish and purple basil leaves

• 200 gm Murray River pink salt flakes, plus extra, to serve
• 100 ml olive oil
• 1 tbsp each coarsely chopped thyme and rosemary
• 1 large beetroot (about 300gm), scrubbed and trimmed without exposing flesh

• 350 gm (about 3) small beetroot, trimmed, peeled and quartered
• 125 gm native currants (see note)
• 125 ml (½ cup) merlot vinegar or other aged sweet red wine vinegar
• 60 gm caster sugar

• 100 gm Illawarra plums, coarsely chopped (see note)
• 25 ml merlot vinegar or other aged sweet red wine vinegar, plus extra to season
• 25 gm caster sugar
• 20 gm cultured butter (such as Pepe Saya), diced

Main

• 1

  Roll kangaroo fillet tightly in plastic wrap to form a tight log, seal ends as tightly as you can, and freeze (at least 2 hours). Unwrap and slice meat very thinly, then place in a single layer on a piece of baking paper, cover and refrigerate.

• 2

  For salt-baked beetroot, preheat oven to 160C. Combine salt, oil, herbs, 1 tsp coarsely ground black pepper and 60ml water in a bowl. Spread over a piece of foil large enough to enclose beetroot, wrap beetroot and bake directly on an oven rack until beetroot is tender when pierced with a metal skewer (1¼-1½ hours). Cool in foil (1½ hours), then unwrap, discard salt crust and wash and peel beetroot, then cut into 2.5cm-thick slices. Cut as many rounds out of each slice as possible with a 4cm round cutter, then slice crossways into thin rounds. Reserve trimmings and refrigerate rounds until required.

• 3

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  For native currant and beetroot agrodolce, juice beetroot in an electric juicer, place 125ml in a saucepan with currants, vinegar and sugar, bring to the boil, then set aside to infuse for 30 minutes. Strain through a fine strainer, pressing currants with the back of a ladle to extract as much juice as possible. Reserve 100ml liquid, return remaining liquid to a small saucepan, bring to a simmer over medium-high heat and reduce to a sticky syrup (8-10 minutes). Set aside at room temperature.

• 4

  Bring reserved agrodolce liquid to a simmer in a separate small saucepan, add quandong and set aside to cool.

• 5

  For Illawara plum purée, coarsely chop 100gm reserve beetroot trimmings (discard remaining), then combine with plums, vinegar, sugar and just enough water to cover in a small saucepan. Place a round of baking paper directly on top, then simmer over medium heat until water has almost evaporated, and plums and beetroot are tender (6-8 minutes). Cool briefly, then process in a small blender, adding butter gradually, until smooth. Season to taste with vinegar and sea salt.

• 6

  To serve, drizzle kangaroo with olive oil and season to taste, then arrange on serving plates, alternating kangaroo, beetroot and radicchio in a circle, spoon on quandongs, dot with plum purée, scatter with horseradish and purple basil leaves, then drizzle with agrodolce dressing and olive oil to taste.