Kangaroo loin with pumpkin, beetroot & red wine sauce
Serves: 4

For the roasted vegetables – preheat an oven to 200°C. Trim the beetroots, place in a saucepan of water and bring to a boil. Simmer for 30 minutes, or until soft. Cool under cold running water, then remove the skin. Spread half the beetroot on a lined baking tray and coat with olive oil. Season with salt and pepper and bake for 10 minutes, then set aside and keep warm.

Meanwhile, spread half the pumpkin on a lined baking tray, coat with olive oil and season with salt. Reduce the oven to 180°C and roast for 20 minutes, or until soft. Set aside.

For the pumpkin purée – place a saucepan over a medium heat and sauté the onion with 25g of butter until translucent. Reserving a splash of the vegetable stock for the beetroot purée, add the rest to the saucepan along with the pumpkin and bring to a boil, then reduce to a simmer and cook until the pumpkin is soft and the liquid has reduced. Transfer into a blender and mix into a smooth purée. Season to taste.

For the beetroot purée – place the remaining beetroots into a blender and mix with 50g of butter, adding a little vegetable stock until it forms a smooth purée. Season to taste.

For the kangaroo – preheat an oven to 180°C. Coat a heavy-based pan with vegetable oil and bring to a high heat. Season the kangaroo with salt and pepper and sear for 1-2 minutes on each side, or until well browned. Transfer onto a lined baking tray and roast in the oven for 5 minutes or until medium rare. Remove from the oven and rest, reserving the roasting juices.

For the red wine sauce – using the kangaroo cooking pan, combine the roasting juices with red wine, the remaining butter, salt and pepper. Simmer until reduced by half.

To serve – carve the kangaroo and place onto each place with the roasted beetroot and pumpkin. Spoon over the beetroot and pumpkin purées, then top with radish wedges and rings. Finish with a drizzle of red wine sauce and endive leaves.