Kangaroo Fillet Steaks with Cream Sauce     HT     MC    15mins

Serves  4      Hot    Game   Alcohol  Main Course   Gluten Wheat Free  Eggless

Ingredients:

   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

Instructions

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.

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

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