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Print this Recipe    Kangaroo 05

Kangaroo Medallions with Champagne Apricot Sauce.
Serves 4

1 kg kangaroo fillets cut into medallions
2 royal blue potatoes
4 apricots
2 cups champagne
2 sprinkles dry mixed herbs
sprig of fresh mint
2 yellow zucchini
2 turnips
1 celery stick
20 gms black sesame seeds
20 gms mustard seeds
1 pack shiitake mushrooms
1 clove garlic
80 ml olive oil

This dish presents Southern Game Meats long fillets of kangaroo
cut into medallions, sautied with garlic and served with a dusting
of black sesame and mustard seeds and accompanied by red wine oil
with a parsley garnish. Cut Southern Game Meat kangaroo fillets
into small medallions. Place fillets in very hot pan with 2 tblspn
of olive oil and chopped garlic and cook for 2 - 3 minutes on each
side. Leave to rest.

Vegetables: Slice shiitake mushrooms, sauti with mustard seeds
and garlic, then stack on top of each other. Slice potatoes and
pan-fry lightly, season with salt & pepper. Blanch sliced zucchini,
white turnips and sliced celery in boiling water for 4 minutes.
Sprinkle black sesame seeds on celery

Sauces: Blend 4 apricots in 2 cups of champagne and simmer for 15
minutes. Mix in knob of butter and fresh chopped mint. Drizzle on
plate in attractive pattern.

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