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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
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.
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