| Seared Kangaroo |
| Seared Kangaroo |
Plan ahead, especially for the meat which is difficult to
find. |
| Ingredients |
- 4 medium-size Kangaroo Sirloin Steaks
- 1/2 cup beef stock
- 1/3 cup red wine
- 1 tsp crushed garlic
- 1 tbl olive oil
- 2 medium/large beetroots
- 2 cups water
- 1/4 cup red wine vinegar
- 2 tbls brown sugar
- 1 large parsnip
- 2 cups oil for frying
- salt and pepper
|
| Cooking
Instructions |
- Place beetroots in pot with water, vinegar,
sugar salt. Cook 30 minutes. Drain and reserve 1/2
cup liquid. Peel beetroots and cut into 8's.
- Peel Parsnip and slice thinly on mandolin, heat oil and deep fry until golden.
Drain on absorbent paper. Sprinkle with salt and pepper.
- For sauce: place stock, wine, garlic, beetroot and reserved liquid in
saucepan. Reduce to a saucing consistency. Season.
- Heat skillet or grill, brush kangaroo with olive oil and sear medium rare.
Season.
- To serve: place beetroots on plate, top with
kangaroo, pour over sauce and top with parsnip crisps.
|
| Comments |
In the United States, kangaroo meat is very difficult to get. You can
usually find it in larger cities who, for a small fee, will ship it to you. |
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