Kangaroo Fillet With Red Currant Reduction Sauce
- 1 kangaroo fillet - (3 1/2 to 4 1/2 oz) per person (or strip loin)
- 1 teaspoon olive oil
- 2 cups low-salt (gluten free) beef stock
- 1 cup red wine
- 3 teaspoons red currant jelly - (to 4)
Brush kangaroo with olive oil and pan fry over high heat to seal until brown on all sides. Place on a baking tray and roast at 200 degrees for 5 minutes.
Meanwhile pour remaing ingredients into frying pan and boil over high heat until reduced to a thick and syrupy sauce.
Remove kangaroo from oven,cover with foil and rest for 10 minutes.
To Serve: Slice kangaroo and spoon over sauce. Serve with sliced potatoes cooked in the oven until crunchy and a steamed green vegetable such as asparagus.
This recipe yields ?? servings.