Kangaroo Fillet with Goats Cheese Soufflé and Beetroot
Ingredients
Kangaroo
4 x 180g kangaroo fillets
GOATS CHEESE SOUFFLÉ
60g butter
60g plain flour
350ml warm milk
90g goats cheese
4 eggs, seperated
Salt and pepper
1 tbls parsley, finely chopped
Beetroot
4 medium betroots
2 whole cloves
4 pepper corns
1 bay leaf
1 tbls red wine vinegar