Kangaroo Fillet with Redcurrant Reduction Sauce RecipeOrigin: Australia Period: Traditional |
Ingredients:
4 x 130g kangaroo fillets 
Kangaroo Fillet with Redcurrant Reduction Sauce Preparation:Method:Brush the kangaroo meat with the olive oil then pan fry over high heat to brown the meat on all side. Place on a lightly-greased baking sheet and place in an oven pre-heated to 200°C, roasting for 5 minutes. Remove from the oven, cover with foil and allow to rest for 5 minutes. Meanwhile add all the remaining ingredients to the frying pan and bring to a boil over high heat. Continue cooking until the sauce reduces to a thick and syrupy consistency. When ready, slice the meat. Arrange the slices on a plate and spoon the sauce over the top. Serve with roast potatoes and lightly-steamed green vegetables. |
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