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An Australian Recipe
From the Kitchen of: Myrna Apperly
One can substitute beef fillet instead
| 4 | 3 oz. | fillets of Kangaroo* |
| Peanut Oil | ||
| Salt and freshly ground Pepper | ||
| 1 | pt. | Strong Veal Stock |
| 1 | lge | julienned strips of zest |
| 1 | lge | Lime - juice |
| 1 | oz. | Fresh ginger, peeled and finely shredded |
| Sugar, to taste | ||
| Salt and Freshly ground black pepper to taste | ||
| Butter | ||
| Clarified Butter* | ||
| 2 | Granny Smith Apples, peeled and cut into quarters | |
| 1 | tsp. | Sugar |
| 16 | Walnut halves |
To Cook the Kangaroo: Preheat oven to 425 degrees. heat a little peanut oil in a frying pan over high heat. When the pan is very hot, sear the kangaroo fillets, browning evenly on both sides. Season with salt and pepper. Transfer to a baking tray and cook in a pre-heated 425 degree oven for about 5 minutes. Remove and set aside to rest in a warm place for 15 minutes. Lime and Ginger Sauce: Reduce the veal stock by half and add the zest and juice from the lime and the shredded fresh ginger. Set aside for 15 minutes to allow the flavors to infuse. Bring the sauce back to the boil. Add a little sugar to taste and season with salt and pepper. Over a low heat whisk in enough butter to thicken the sauce and give a glossy finish. Set aside in a warm place until ready to serve. To Cook the Apples and Walnuts: Melt the clarified butter* in a frying pan. Glaze the apples in the butter then add sugar and a little water to caramelize. In a separate pan, toast the walnuts in some clarified butter until golden. To Serve: If necessary, reheat the kangaroo in the oven. Pour some sauce on heated, individual serving plates. Slice each fillet across the grain and arrange slices on each plate. Garnish with the glazed apples and walnuts. *Clarified Butter...a product called Ghee (an Indian word for clarified butter) is available in Australia - I'm sure it is also available in the USA. However you can make your own by carefully melting butter (preferably unsalted) over a lowish heat. Do not allow to brown. When cold pour off the whey and use the clarified butter that remains. Unlike butter, it never burns and is terrific for pan frying steaks, glazing fruits, adding Brandy and flaming - when cooked this way, the clarified butter blends into a smooth, delicious sauce - sweet or savory. *Kangaroo is a very rich meat, low in cholesterol and almost always served in smaller portions than beef. For those who wish to become connoisseurs of kangaroo :-), the Northern Territory Blue Flier is the best kangaroo meat you can get. Wine: Any good, full bodied red, is an excellent accompaniment to kangaroo. But I can especially recommend a Mount View Estate 1992 Cabernet Sauvignon. http://www.interad.hi.com.au/hunter/hvwines.html http://hunterweb.com.au/ http://hunterweb.com.....au/tours.htm Mount View is one of the many excellent boutique wineries in the beautiful Hunter Valley region of NSW. The Tulloch family were part of the early group of pioneer winemakers to develop fine wines in the Huter Valley many decades ago. In 1971, my old friends, Ann and Len Tulloch, (part of this large winemaking family) opened their own small winery. Called Mount View Estate, they have earned a fine reputation for producing Show award wines. They produce a full range of variety wines from Chardonnay, Semillon, Shiraz, Cab.Sav. and Merlot to superb dessert wines with Verdelho a special treat. Wines are only available at the cellar door or mail order. Certainly worth trying out if you can.