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Kangaroo Fillet with Goats Cheese Soufflé and Beetroot


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


Kangaroo fillets: Heat pan until hot and add a little oil. Season the kangaroo with salt and pepper and place them into the hot pan. Cook for 4 minutes on each side and set aside to rest.

Goats Cheese Soufflé: Preheat oven to 180°c. Grease four 150ml soufflé dishes. Melt butter in a saucepan, stir in the flour and cook for 2 minutes over medium heat. Whisk in milk and bring to the boil, then cook for 3 minutes. Add the goats cheese and mix through until smooth, then add the egg yolks. Whisk the egg whites until stiff and fold this through the other mixture. Add parsley and seasoning. Divide the mixture into the dishes. Place the dishes into a baking dish and pour in some boiling water to reach two-thirds up the sides. Bake for 20 minutes and allow to rest for 2 minutes once out, before turning to serve.

Beetroot: Place beetroot in a saucepan, with all the other ingredients. Cover with water and bring them to the boil. Reduce the heat and simmer for a further 30 minutes or until tender. Drain and peel off the skin while still warm and cut them into wedges. Place into a pan, add a knob of butter, salt and pepper and toss until coated with butter and they look glossy.

To serve: Place soufflé on the plate with beetroot and a small handful of rocket. Slice the kangaroo thinly and arrange on the plate. Enjoy!