infestation

[gjamo]

KANGAROO STEAKS WITH RED WINE SAUCE

1 cup good-quality dry red wine
1 teaspoon chopped fresh chives
1 clove garlic, crushed
1 small onion, finely chopped
500g loin kangaroo fillet or 4 kangaroo fillet steaks
1 tablespoon oil
1/2 cup cream

Preparation time: 20 minutes + 2 hours marinating
Total cooking time:10 minutes
Serves 4


Combine wine, chives, garlic and onion in bowl.

Add kangaroo meat, toss until coated. cover with plastic
wrap.
Refrigerate for at least 2 hours or overnight.

Remove meat from marinade, drain. Reserve marinade.

Heat oil in pan; add meat.

Cook over high heat 2 minutes to seal sides, turning.

For rare meat, cook 2 more minutes. For medium meat, reduce
heat to medium, continue cooking for 3 minutes.

(If using steaks cook for 3-4 minutes, turning
occasionally.)

Remove meat from pan. Cover and keep warm.

Add reserved marinade and cream to pan juices, bring to
boil.

Reduce heat to low and simmer uncovered 3 minutes or until
sauce has reduced and thickened.

Slice cooked fillets thinly and serve with warm sauce.

Serve with mashed sweet potato and steamed sugar snap peas.

Note: Kangaroo meat has a very low fat content and
will become dry if overcooked. Cook it to rare or
medium stage only and leave for a few minutes before
serving. This will produce tender, juicy kangaroo meat.