Kangaroo Fillet Steak
Ingredients (Serves 2):
- 2 x 200-220g kangaroo fillets
- 30g butter
- 1 clove garlic
- 4 chopped green shallots
- 1 tblsp red currant jelly
- 1 tblsp dry sherry
- 1/2 cup fresh cream
Melt butter in large heavy frying pan and gently fry garlic and shallots until tender. Remove from pan, leaving butter. Turn heat up to hot, and quickly sear both sides then fry kangaroo fillets until red inside and brown outside, turning only once. Set aside fillets to rest.
Return garlic and shallots to hot pan along with red currant jelly and sherry. With mixture boiling, add cream and stir until of even consistency. Do not allow to boil.
Serve fillets with sauce poured over.
Kangaroo with Kiwi, Cashew Nuts and Dates
Ingredients (Serves 4):
- 750g Osgrow kangaroo fillet or steak
- 2 x kiwis,
- 12 x dates: natural
- 100g of cashew nuts
- 1 dessertspoon of kiwi chutney or pureed kiwi
- 25 ml brown stock
- a little cream
- pepper and salt
Season the kangaroo meat with salt and pepper to taste. While frying the meat until medium fried, finely chop fifty grams of the nuts and four dates.
Take the meat out of the pan and keep it warm. Put the chopped nuts and dates into the pan. They should gently brown before the brown stock and kiwi chutney are added.
Allow everything to cook through and finish with a dash of cream.
Allow the sauce to cover the plate, spread the meat over it and garnish with some appetising slices of kiwi, dates and nuts. Serve with new potatoes.Reuse content