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Kangaroo Carpaccio With SMOKED Gala Apples!!! - Page 2

post #21 of 31
Thread Starter 

Good Morning  Dear Chefy and Thank You So Much!

 

Your shirt sounds hilarious! You've got some good family to procure such!

 

And I am certain that your fantastic art and dish served is a mega hit with all (wagyu carpaccio) as your creations just always look tremendous!

 

Meanwhile, yes, this was my favorite carpaccio yet (I love a good venison one too but this was more flavorful and soft to me) and I'm delighted you enjoyed it!!!

 

Here's to making vegetarians smile!!!! Happy new week! And many thanks!!!

 

Cheers! - Leah

post #22 of 31
Quote:
Originally Posted by Leah Elisheva View Post
 

Well happy Thursday to all!

 

 

And while I bet most people would SMOKE the roo meat and eat the apples raw, I have always done things a little backwards!

 

AppleMark

 

So I sliced some beautiful kangaroo tenderloins and hammered them some (not too much as I prefer some girth versus ribbon thin and too flat, but I still pounded a bit) in saran wrap, and then put that back in the fridge...

 

AppleMark

 

Meanwhile, sliced Gala apples went into a perforated grill pan that I wiped with grapeseed oil, just to prevent sticking. I smoked that for just 15 minutes on low heat and with pecan chips.

 

 

 

The color, aroma, and taste was magnificent! I will do this again and serve it with goat, sheep and buffalo cheese for guests in the future! Fantastic apples!!!!!!

 

 

Moreover, the smoked Gala apple slices were just sensational when mashed against the cold, raw, and ravishing pieces of kangaroo!

 

 

Plump & succulent caperberries (I have a crush on those) and subtle dollops of Dijon mustard, drizzled Greek olive oil, chopped raw elephant garlic, and some finely ground black pepper and then blue sea salt, and arugula greens, finished it out!

 

 

And may I just say that this was beyond beautiful!!!!??? I am in love with this dish!

 

 

While most would pound carpaccio meat into PAPER THIN shear slivers, I have always found that to be the wrong texture - almost "Fruit Roll Up-esque" and just not that voluptuous and exciting.

 

And so, I pounded these "some" but left them a little thick or meaty and am very pleased with that width. I would do that again!

 

 

Paired with an Aussie "quick pick" red that is in our grocery store and which oddly does NOT give me a bad reaction (as I am SUPER sensitive to junky wines), called, "19 Crimes," which is a Shiraz & Petite Sirah blend; this great meal was just divine!

 

 

Here's sending some beautiful carpaccio wishes to all! (Yes, I still ate a near pound of brown rice pasta before hand - my daily staple - but this was the main course and I just adored it)!

 

 

Thank you for sharing in my meal!!!!!!! Cheers! - Leah


Leah - what a beautiful dish.  I bet all those great flavors were tasty together.  Thanks for sharing your creation.  Keep on doing what you do girl :banana_smiley:

 

Stay Blessed,

Josie

post #23 of 31
Thread Starter 

Thank you tons Sweet Josie! And Right Back At You!

 

Happy Tuesday and here's to good eats!

 

Funny, my husband still insists that a "good hot meal' is where it's at; but give me RAW and sultry food on any day, and I'll take it! So funny!

 

In any event, so glad you enjoyed!!!!

 

Cheers!!!!!!! - Leah

post #24 of 31
Quote:
Originally Posted by Leah Elisheva View Post
 

Thank you tons Sweet Josie! And Right Back At You!

 

Happy Tuesday and here's to good eats!

 

Funny, my husband still insists that a "good hot meal' is where it's at; but give me RAW and sultry food on any day, and I'll take it! So funny!

 

In any event, so glad you enjoyed!!!!

 

Cheers!!!!!!! - Leah


ha-ha Leah.  I'm with your husband on that!!  But I also say if you like "raw sultry food" then go for it. It really was a beautiful dish.  Nothing like good "food porn" LOL

post #25 of 31
Thread Starter 

Funny!!!! But yes indeed! So true! Here is to it all and whatever anyone loves - as so long as we all eat what we enjoy, and also drink what we enjoy (and what enjoys us) then more power to each person!!! Food is so fun!!!! Cheers!!!! - Leah

post #26 of 31

I must of missed this thread earlier, but that's a beautiful looking dish, Leah. The inclusion of the smoked apple slices, as well as the other components (caperberries, garlic, Dijon, etc.) sounds like a perfect combination with the kangaroo. I have a lot of variations of carpaccio including goat recently, but I've never had it made from kangaroo. I guess I need to track some down.

 

Another great job.

 

BTW, love your meat mallet. It pairs nicely with the Global knife.

post #27 of 31
Thread Starter 

Thank you so much David!

 

Coming from YOUR worldly palate, I do take that quite well!

 

This was delicious! And soft and succulent and so it goes! Next I must try Zebra!

 

Meanwhile, thanks tons for the good cheer!!!!! - Leah

post #28 of 31

leah,

 

what a great combo!! as much Roo I have had it never crossed my mind to try it as you prepared but the next time it is on my radar.just so happens I have some in the freezer....looks like this weekend could do it since I have to put a bunch of cheese up that has been resting and ready to be packaged.

 

again great job,

Tom

post #29 of 31
Thread Starter 

Tom! It's great to hear from you and it's been a while, and so happy autumn! 

 

Thanks tons for the comments, as you may really love this if giving it a try!

 

It is my favorite carpaccio so far - venison perhaps coming in second - and while I leave my slices "thick" compared to a chef's paper thin art; that did give it some real voluptuous structure and I would do that again!

 

Happy weekend! I hope you love your plate of roo!!! Do share! Cheers! - Leah

post #30 of 31

It's so great there are people from all over the world on here.  You always make me wonder what your dishes would taste like. Your presentations are always superb.

post #31 of 31
Thread Starter 

Well thanks very much, Thoseguys26!

I am indeed "smitten" with raw food, exotic food, and healthful, minimalistically arranged food, and I'm delighted it's appreciated here! How kind!

Happy Saturday to you!

Cheers! - Leah

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