Kangaroo with yam mash & black mole

Kangaroo with yam mash & black mole

Chris Middleton

Kangaroo is an under-utilised meat. It’s a delicious lean protein that must be cooked rare or it’s very tough. It’s similar to venison so black mole, with its complex fruit notes and spices, is a natural partner in my mind. Yams are white sweet potatoes and here they are baked and crushed with corn salsa and olives. You will need to prepare the mole the day before. Serve with Wild mushrooms in Mexican salsa verde.


Quantity Ingredient
800g yams
olive oil, for drizzling
Wild mushrooms in Mexican salsa verde, to serve


Quantity Ingredient
1.2kg kangaroo fillet, trimmed of fat and sinew
50g ground cumin
50g sea salt
100ml vegetable oil
550ml Black mole, prepared the day before

Corn & olive salsa

Quantity Ingredient
200ml olive oil
600g fresh corn kernels
95g chopped black olives
1/2 small red onion, finely diced
2 jalapenos, seeded and finely chopped
1 large handful coriander leaves, roughly chopped
4 limes, juiced
sea salt, to taste


  1. To prepare the kangaroo, rub the fillet with the cumin and salt to cover. Place on a tray, cover and refrigerate overnight.
  2. Preheat the oven to 180°C.
  3. Place the yams on a baking tray, drizzle with olive oil and bake for 40 minutes, or until tender.
  4. Remove the kangaroo from the refrigerator 20 minutes before cooking.
  5. When the yams are tender, cut them in half and scoop out the flesh. Place in a medium bowl and roughly mash with a fork. Cover and keep warm.
  6. To prepare the salsa, heat 2 tablespoons of the oil in a medium saucepan over medium–low heat. Add the corn, cover and cook, stirring occasionally, for 2 minutes, or until tender.
  7. Add the cooked corn, olives, onion, jalapeño and coriander to the mashed yam. Pour in the lime juice and the remaining oil to moisten and stir to combine. Season with salt. Cover and keep warm.
  8. To cook the kangaroo, heat a large frying pan over medium–high heat. Add the vegetable oil and heat until shimmering. Sear the kangaroo, turning frequently, for 2 minutes, until browned all over. Cook, turning frequently, for a further 3 minutes, for rare. Remove from the pan, place on an upside-down dinner plate, roughly cover with aluminium foil and rest somewhere warm for 5 minutes.
  9. Place the black mole in a medium saucepan and reheat, stirring occasionally, over medium–low heat.
  10. To serve, slice the kangaroo into 2 cm thick slices. Place approximately 100 ml of the mole onto each serving plate, top with kangaroo slices and arrange a spoonful of the yam and salsa mixture and a little extra sauce alongside. Serve the mushrooms separately.
Paul Wilson
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again