Pear and Red Wine Glazed Kangaroo Fillet (Or Beef) With Macadami

Recipe by Jubes
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon macadamia nut oil (can substitute olive oil)
  • 12
    cup roasted macadamias (whole or halved)
  • 600
    g thick loin kangaroo fillets (can substitute beef or venison)
  • 12
  • 1
    fresh pear, peeled and cut into slices (can use a canned pear)
  • 14
    cup pear juice (or juice from the canned fruit)
  • 2
    tablespoons red currant jelly or 1 tablespoon cranberry jelly
Advertisement

DIRECTIONS

  • Heat the oil in a large heavy-based pan.
  • Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
  • Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
  • Serve the meat sliced with the remaining glaze spooned over and and around the plate.
Advertisement