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Print this Recipe    Kangaroo 02

Kangaroo Rump Roast with Grape Sauce
Serves 4

1 piece approximately 800 grams of kangaroo rump
500 grams seedless grapes, skinned
100 grams blanched almonds, chopped
1/2 litre sour cream
1 dl white wine
50 grams unsalted butter

Melt the butter in a smallish saucepan or sauti pan. Brown the meat
on all sides. Season with salt and pepper to taste. Pour over the
white wine and simmer gently for 20 minutes. Remove the meat to a
warmed dish and cover, allowing it to rest for 20 minutes before
slicing finely.

In the meantime, prepare the sauce: add grapes and almonds to the
pan, simmer for 2 minutes, then pour in the sour cream and bring
to the boil, stirring until the sauce thickens. Season with salt
and pepper to taste.

Serving: Arrange slices of meat on each plate, accompanied by tiny
new potatoes, spoon over the sauce and present with a side salad
of finely chopped young celery, blanched with almonds and the meat
of an orange (all pith removed).

Serve with a fruity white wine.


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