Kangaroo Fillets With Quick Mustard Sauce
- 3/4 cup cream
- 2 tablespoons chopped green shallots
- 2 tablespoons whole-grain mustard
- Salt to taste
- Olive oil as needed
- 1 1/8 pounds kangaroo loin fillets
Prepare the sauce first. Place the cream, shallots and mustard in a pan, bring to the boil gently and simmer for 1 minute. Season to taste.
Heat the oil in a frying pan and cook the fillets over a high heat for about 2 minutes, turning once. Transfer to a warmed plate and place into a warm oven to rest for a further 2 minutes.
Slice the fillets and serve with the hot sauce, baby potatoes and snow peas or beans.
This recipe yields ?? servings.