Tag-Archive for » Kangaroo «
I tagged this recipe to make for a game I am involved in on recipezaar. The original recipe called for kangaroo but stated it could be made with beef also, as I can not get kangaroo here I made it with 2 beef fillets. This is an excellent recipe it is one of the best recipes I have tried in ages for Beef. We loved the combination of the pear juice, red wine and redcurrant jelly and it picked up the flavour of the meat nicely when added to the pan. I also loved the addition of the macadamia nuts it was truly a wonderful dish that is company worthy. It will have your guests thinking you have spent all day in the kitchen, when in reality this is a very easy recipe to make with such outstanding results. To view more photos of this recipe or to read more reviews please click here. Be sure to check out some of the other fab recipes by this chef while your there she has loads. I am going to try in the next few days to get round to posting more of my own recipes which I am now starting to get a bit of a backlog on. I have just been so busy and have not had a chance to go through all the photos yet.
Ingredients
1 Tablespoon macadamia nut oil (can substitute olive oil)
1/2 Cup roasted macadamias (whole or halved)
600g Thick loin kangaroo fillets (can substitute beef or venison)
Fresh ground black pepper
1/2 Cup red wine
1 Fresh pear, peeled and cut into slices (can use a canned pear)
1/4 Cup pear juice (or juice from the canned fruit)
2 Tablespoons red currant jelly or 1 tablespoon cranberry jelly
Method
1. Heat the oil in a large heavy-based pan.
2. Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
3. Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
Serve the meat sliced with the remaining glaze spooned over and and around the plate.
All photos taken by me unless otherwise stated.
I made this to go with another recipe, I also made for the swap I am in this month I served this with Cheese Filled Jumbo Shells except I could not get the shells, so I made it in cannelloni instead. I topped it with this sauce and sprinkled Parmesan cheese over the top and baked for about 10 Min’s in the oven and it was excellent. I will post the recipe for the stuffed shells too, this was and excellent sauce to go with it but would be just as good served by itself with spaghetti and topped with lots of Parmesan cheese. I served it along with a green salad and some garlic bread and it got rave reviews from all. To read more reviews or to see other photos of this recipe please click here.
Ingredients
600g Kangaroo mincemeat
1 Large onion (finely chopped)
I added 2 crushed garlic cloves as well
2 Teaspoons oil
400g Canned tomatoes (peeled)
4 Teaspoons tomato paste
1 Teaspoon oregano
1/2 Teaspoon thyme
1 Liter water
Salt & pepper
Parmesan cheese, grated
Method
1. Cook onion in oil until browned.
2. Add meat, mash while cooking to break up any lumps. Cook until meat browns.
3. Push tomatoes through sieve then with liquid add to meat mixture. Stir in tomato paste, herbs, water and salt and pepper.
4. When sauce comes to boil, reduce heat and cook on low heat for 2 hours.
5. To serve, spoon sauce over hot spaghetti and top with Parmesan cheese.
See introduction above for how I served it.
All photos taken by me unless otherwise stated.
