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Kangaroo Fillet Steaks with Cream Sauce     HT     MC    15mins


Serves  4      Hot    Game   Alcohol  Main Course   Gluten Wheat Free  Eggless



   4 x 200g/7oz Kangaroo Loin Fillets

   50g/2oz Butter

   2 Garlic Cloves, crushed

   1 Onion, finely chopped

   2 tbsp Red Currant Jelly

   2 tbsp Dry Sherry

   240ml/8fl.oz. Single Cream




1. Melt the butter in large frying pan add the garlic and onions and sauté over a medium heat until soft and transparent. Remove with a slotted spoon and set aside.


2. Raise the heat until the butter is very hot, add the kangaroo fillets and quickly inside and brown outside. Only turn  once. Remove from the pan, cover with foil and set aside to rest. 


3. Return the garlic and shallots to the hot frying pan together with the red currant jelly and sherry. Bring to the boil stirring.


4. Remove from the heat and add the cream. Stir to mix well. Do not allow to boil.


5. To serve - transfer the fillets to a warmed serving platter and pour the sauce over the meat.



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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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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