Kangaroo Fillet With Red Currant Reduction Sauce

Kangaroo Fillet With Red Currant Reduction Sauce
Kangaroo Fillet With Red Currant Reduction Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 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)

Directions

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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