RISOTTO OF KANGAROO AND POMEGRANATE HONEY

Heat 2tbs of canola oil and saute 2 trimmed and sliced leeks ( white part only ) , until softened and translucent . Add 650gm of kangaroo strips and stir to cook gently . Add 400 gm of aborio rice and stir to coat . Add 50 ml of apera and 50 ml of white wine and simmer until the liquid has been absorbed . Mix through 2 tbs of tomato paste and 2 tbs of minced garic . Add 900 ml of chicken stock , 1/2 cup at a time , stirring well after each addition . When 1/2 the stock has been absorbed add 1/2 cup of pomegranate honey . Continue adding the remaining stock , stirring along with the addition of 300gm of snow peas . To prepare the garnish ,thinly slice the zest of 1 orange , slice 6 slices of prosciutto into thin stripes , add to a lightly greased pan and fry over a medium heat until the prociutto is crisp. Season to taste with cracked black pepper . Place the kangaroo risotto on a serving plate topped with the orange zest and crispy risotto.