KANGAROO WITH SHIRAZ BUTTER SAUCE

Kangaroo With Shiraz Butter Sauce image

Provided by Lee_tah

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

3 (400 g) kangaroo fillets, about 400g each
2 tablespoons olive oil
salt & pepper
20 g butter
1 bunch Baby Spinach, washed
1/4 cup lemon juice
20 g butter
1 tablespoon olive oil
150 g shallots, finely chopped
1 small carrot, finely chopped
1 stick celery, finely chopped
250 ml shiraz wine
1 1/2 cups beef stock
1 cup water
50 g butter, extra

Steps:

Trim kangaroo of sinew and halve lengthwise. Reserve trimmings for later. Season olive oil with salt and pepper. Rub over each fillet, then cover and chill for 1 hour.
Start Shiraz Butter sauce and set aside.
Preheat oven to 200°C.
Heat a non-stick frying pan over high heat and seal fillets on both sides quickly, until browned. Transfer to a oven-proof pan and roast for 8 minutes. Remove from oven, cover with tin foil and let rest about 10 minutes in a warm place.
Meanwhile , melt the butter in a frying pan until it starts to foam slightly. Add spinach in all at once. As it starts to wilt add lemon juice and season to taste.
Mound spinach onto warm serving plates, top with sliced kangaroo. Spoon sauce around and drizzle a bit over the steak.
Shiraz Butter Sauce: Melt butter and oil in a wide suace pan. Add vegetables and meat trimmings. Stir over medium heat for 5 minutes. Add wine, stock, water and simmer for 20 minutes or until only about 1/2 cup liquid remains. Strain and set aside.
Once fillets come out of the oven, heat the reserved sauce and add cooking juices from roasting pan. Whisk in the extra butter slowly until emulsified.

Nutrition Facts : Calories 208.7, Fat 19.2, SaturatedFat 8.7, Cholesterol 32.1, Sodium 341.4, Carbohydrate 8.2, Fiber 1.6, Sugar 1, Protein 3.2