"This dish is inspired by traditional dishes of northern Italy where game meat like venison is paired with fruit, and sweet and sour flavours," says Jason Saxby. "I like to think that if the first person who created that combination of wild game with fruit was in Australia at the time, the dish would taste like this." At Osteria di Russo & Russo, Saxby sprinkles the dish with dehydrated beetroot powder made from the beetroot trimmings to minimise waste.
Note Kangaroo is available from Harris Farm Markets and select butchers and supermarkets. For quandongs, native currants and Illawara plums head to outbackpridefresh.com.au to find your local distributor.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×