Wednesday, October 05, 2005

Kangaroo Steaks with Red Wine Sauce

1 glass of dry red wine
Finely chopped fresh Chives
1 Garlic Glove, crushed
1 Onion, finely chopped
4 Kangaroo fillet steaks
1 tablespoon Olive Oil
Some Double Cream for the sauce

Serves 4

1] Mix up the wine, chives, garlic and onion in a glass/ceramic dish.
2] Put in the Kangaroo steaks and rub the marinade all over them.
3] Cover with cling film and put in the fridge for at least 2 hours, overnight would be fine.
4] Drain the meat and keep the marinade.
5) Heat the oil and cook the steaks, turning occassionally for about 3-4 minutes for medium cooked.
6) Put the meat in a low oven to keep warm.
7) Lower the heat under the pan and add the cream and marinade to the pan juices. Reduce this for a few minutes until it has thickened up.
8) Serve right away.

Important! There is hardley any fat in Kangaroo, so if overcooked it will go dry and leathery, not much fun to eat. The point of putting them in a warn oven while you do the sauce is to let the meat rest, which makes for much more juicier tastier meat.

No comments:

Post a Comment

Note: only a member of this blog may post a comment.