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KANGAROO FILLETDon't be afraid of kangaroo. It is a wonderful meat, with all the beneficial properties of red meat yet very low in cholesterol or fat. It is tough only when overcooked.
WITH REDCURRANT REDUCTION SAUCE, GLUTEN-FREE
This is one recipe you should follow to the letter, especially as far as timing is concerned and I promise you won't be disappointed! Your butcher should stock it. Otherwise get it ordered in.
Ingredients:100g to 130g kangaroo fillet (or strip loin) per person 1 teaspoon olive oil 2 cups low-salt (gluten-free) beef stock 1 cup red wine 3 to 4 good teaspoons redcurrant jellyMethod:
Brush kangaroo with olive oil and pan-fry over high heat to seal until brown on all sides. Place on a baking tray and roast at 200 C (375 F) for 5 minutes.
Meanwhile pour remaining ingredients into frying pan and boil over high heat until reduced to a thick and syrupy sauce. Remove kangaroo from oven, cover with foil and rest for 10 minutes.
To serve: Slice kangaroo and spoon over sauce. Serve with sliced potatoes cooked in the oven until crunchy and a steamed green vegetable such as asparagus.
This recipe by food writer and author Lyndey Milan is in a delightful book, Celebrity Cooks Collection II (Gore and Osment Publications) by Sally James of the National Heart Foundation, which reprinted it from Plates. Real Food for Fast People (William Heinemann Australia).
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Allan Gardyne, Golden Beach, Queensland, Australia.
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