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Kangaroo Escalopes with  Anchovy   HT  MC  10mins plus chilling

 

Serves  4      Hot  Game  Fish  Main Course  Gluten Wheat Free  Eggless

 

Ingredients

450g/1lb Kangaroo Fillet, trimmed

12 tinned Anchovy Fillets

100g Butter, softened

Salt and Black Pepper

1 teasp Lemon Juice

Olive Oil

 

Instructions

 

1. Place half the softened  butter in a blended or food processor together with the anchovies, salt, pepper and lemon juice. Mix until well blended.

 

2. Transfer onto a piece of foil and form into a sausage  shape. Refrigerate until set.

 

3. Slice the kangaroo fillet into 12 thin slices and brush with olive oil.  Season lightly with black pepper.

 

4. 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.

 

5. 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.

 

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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