Kangaroo Escalopes with Anchovy
Hot Game Fish Main Course Gluten Wheat Free
450g/1lb Kangaroo Fillet, trimmed
12 tinned Anchovy Fillets
100g Butter, softened
Salt and Black Pepper
1 teasp Lemon Juice
Place half the softened butter in a
blended or food processor together with the anchovies, salt, pepper and lemon
juice. Mix until well blended.
Transfer onto a piece of foil and form into a sausage shape. Refrigerate until set.
Slice the kangaroo fillet into 12 thin slices and brush with
lightly with black pepper.
Heat a large frying pan until very hot. Add the oiled kangaroo slices, a few at
a time and quickly sear on each side. Do
not turn until the first side is properly sealed - about 1-2 minutes.
To serve - slice the anchovy butter into 12, transfer the meat to a warmed
serving platter and place the rounds of butter on top so they melt
over the hot meat. Serve immediately.
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