Kangaroo Steaks with Red Wine Sauce
From aussie_meat_pie 15 years ago
- 10 minutes to make
- Serves 4
Yes I have tried Kangaroo and its nice.
Ingredients
- 1 cup good quality dry aussie red wine shopping list
- 1 Tsp chopped fresh chives shopping list
- 1 clove garlic, crushed shopping list
- 1 small onion, finely chopped shopping list
- 500g loin kangaroo fillet or 4 kangaroo fillet steaks shopping list
- 1 Tbsp oil shopping list
- 1/2 cup cream shopping list
How to make it
- Combine wine, chives, garlic, and onion in a bowl. Add kangaroo meat, toss until coated. Cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
- Heat oil in a pan; add meat; add meat. Cook over high heat for 2 minutes to seal sides, turning. For rare meat, cook for 2 minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.)
- Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened.
- Slice cooked fillets thinly and serve with warm sauce. Serve with mashed sweet potato and sugar snapped peas.
- NOTE: Loin fillet is more readily available than steaks. Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.
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