Kangaroo Fillet Steaks with Cream Sauce
Game Alcohol Main Course Gluten Wheat
4 x 200g/7oz Kangaroo Loin Fillets
2 Garlic Cloves, crushed
1 Onion, finely chopped
2 tbsp Red Currant Jelly
2 tbsp Dry Sherry
240ml/8fl.oz. Single Cream
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
Raise the heat until the butter is very hot, add the kangaroo fillets and
and brown outside. Only turn once.
Remove from the pan, cover with foil and
set aside to rest.
Return the garlic and shallots to the hot frying pan together with the red
and sherry. Bring to the boil stirring.
Remove from the heat and add the cream. Stir to mix well. Do not allow to boil.
To serve - transfer the fillets to a warmed serving platter and pour the sauce
over the meat.
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