Peppered Kangaroo with Horseradish Cream & Roasted Baby Beetroot
Serves 4
   12 baby beetroots, leaves trimmed
   Olive oil
   Sea salt and freshly ground black pepper
   Leaves from 3 sprigs thyme
   1/3 cup black peppercorns, crushed
   4 kangaroo fillets
Horseradish cream:
   1/3 cup freshly grated horseradish
   250ml sour cream
   1 tablespoon Dijon mustard
   1 teaspoon white wine vinegar
   Sea salt and freshly ground black pepper

To make the horseradish cream, combine the horseradish, sour cream, mustard and vinegar in a bowl and mix well. Season to taste with salt and pepper. Cover with plastic film and refrigerate for at least 2 hours.
Peppered Kangaroo with Horseradish Cream & Roasted Baby Beetroot
   Preheat the oven to 180°C.
   Place the beetroots on a large double layer of foil. Drizzle with olive oil and season with a pinch of salt and pepper, then wrap to enclose. Roast for 1 hour or until soft and giving.
   Remove the beetroots from the oven and reduce the oven temperature to 160°C.
   Unwrap the foil and, when the beetroots are just cool enough to handle, rub the skins off with paper towel. Set the beetroots aside in a warm place.
   Combine the thyme, pepper and 2 tablespoons sea salt in a flat bowl.
   Roll the kangaroo fillets in the mixture until well coated.
   Heat a splash of olive oil in a heavy-based frying pan over medium heat and fry the kangaroo fillets for 6 minutes or until browned on all sides. Transfer to a baking dish and roast in the oven for 8 minutes.
   Slice the kangaroo fillets and divide among 4 plates. Serve with the roasted beetroots and beer-braised fennel, with a bowl of horseradish cream alongside.
   Beer suggestion: Badenoch recommends drinking a mild porter, smoked beer (Rauchbier) with this dish.

From: The Entire Beast. By Chris Badenoch. Published by Penguin.
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