LOCATION: Recipes >> Variety Meats >> Kangaroo 01
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Kangaroo 01
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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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