Kangaroo With Shiraz Butter Sauce

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READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    (400 g) kangaroo fillets, about 400g each
  • 2
    tablespoons olive oil
  • salt & pepper
  • 20
  • 1
    bunch Baby Spinach, washed
  • 14
  • Shiraz Butter Sauce
  • 20
  • 1
    tablespoon olive oil
  • 150
    g shallots, finely chopped
  • 1
    small carrot, finely chopped
  • 1
    stick celery, finely chopped
  • 250
    ml shiraz wine
  • 1 12
    cups beef stock
  • 1
    cup water
  • 50
    g butter, extra
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DIRECTIONS

  • 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.
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