Kangaroo Fillet With Red Currant Reduction Sauce

Recipe Ingredients

1		Kangaroo fillet - (3 1/2 to 4 1/2 oz) - per person
		= (or strip loin)
1 teaspoon	5ml	Olive oil
2 cups	474ml	Low-salt (gluten free) beef stock
1 cup	237ml	Red wine
3 teaspoons	15ml	Red currant jelly - (to 4)

Recipe Instructions

Brush kangaroo with olive oil and pan fry over high heat to seal until brown on all sides. Place on a baking tray and roast at 200 degrees for 5 minutes.

Meanwhile pour remaing ingredients into frying pan and boil over high heat until reduced to a thick and syrupy sauce.

Remove kangaroo from oven,cover with foil and rest for 10 minutes.

To Serve: Slice kangaroo and spoon over sauce. Serve with sliced potatoes cooked in the oven until crunchy and a steamed green vegetable such as asparagus.

This recipe yields ?? servings.

Source:
Game Food Direct at http://www.gamefooddirect.co.uk

Rating

Average rating:

10 (3 votes)

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