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Kangaroo Fillet With Red Currant Reduction Sauce


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Kangaroo Fillet With Red Currant Reduction Sauce 0 Picture


  • 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)


Servings 1


Step 1

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.

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