Kangaroo With Shiraz Butter Sauce Recipes

KANGAROO WITH SHIRAZ BUTTER SAUCE

Steps:

• Trim kangaroo of sinew and halve lengthwise. Reserve trimmings for later. Season olive oil with salt and pepper. Rub over each fillet, then cover and chill for 1 hour.
• Start Shiraz Butter sauce and set aside.
• Preheat oven to 200°C.
• Heat a non-stick frying pan over high heat and seal fillets on both sides quickly, until browned. Transfer to a oven-proof pan and roast for 8 minutes. Remove from oven, cover with tin foil and let rest about 10 minutes in a warm place.
• Meanwhile , melt the butter in a frying pan until it starts to foam slightly. Add spinach in all at once. As it starts to wilt add lemon juice and season to taste.
• Mound spinach onto warm serving plates, top with sliced kangaroo. Spoon sauce around and drizzle a bit over the steak.
• Shiraz Butter Sauce: Melt butter and oil in a wide suace pan. Add vegetables and meat trimmings. Stir over medium heat for 5 minutes. Add wine, stock, water and simmer for 20 minutes or until only about 1/2 cup liquid remains. Strain and set aside.
• Once fillets come out of the oven, heat the reserved sauce and add cooking juices from roasting pan. Whisk in the extra butter slowly until emulsified.

KANGAROO STEAKS IN RED WINE SAUCE

Steps:

• Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
• Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) **Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.**
• Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened. Return meat to heated sauce in pan if further cooking/warming required - do not re-fry or heat in microwave!!
• Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables