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LOCATION: Recipes >> Variety Meats >> Kangaroo with Roasted Eggplant and Capsicum

Print this Recipe    Kangaroo with Roasted Eggplant and Capsicum

2 red capsicums
1 medium eggplant
1/4 bunch curly endive
4 leaves radicchio lettuice
500 g kargaroo fillet
150 ml claret
1.5 litres strong beef stock
1 small tomato, diced

Cut capsicums and eggplant into 1 cm wide strips and roast. Seal kangaroo
in a hot frypan with a little buttuer or oil, and finish cooking in a medium
oven till done. Meanwhile, reduce wine to two tablespoons and add stock.
Continue to reduce to 240 ml total volume. Correct seasoning. Whisk in a
little unsalted butter if a richer sauce is required. Rest meat for five
minutes in a warm place before carving. To serve, toss lettuce with a
little butter in frypan till wilted and soft. Divide evenly between four
plated. Carve kangaroo and spread over lettuces. Arrange roasted
vegetables around. Pour sauce over vetables and sprinkle with diced tomato.

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