Roo Tartare
- 300g kangaroo fillet, very finely chopped
- 1 tsp chopped capers
- 1 tbsp chopped chives
- 4 chopped sea parsley sprigs
- ½ tsp ground pepperberry
- 2 shallot, diced
- ½ tsp English mustard
- 2 tbsp labneh
- 1 tbsp Worcestershire sauce
- Toss the meat, capers, parsley, pepperberry, chives and shallots together in a bowl. In a separate bowl, mix the labne, mustard and Worcestershire sauce. Serve the roo tartare at room temperature, with the labneh mixture on the side and a pile of crackers. Nice!
10 mins
4 serving