Kangaroo With Shiraz Butter Sauce

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 start shiraz butter sauce and set aside.
• 3 preheat oven to 200°c.
• 4 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.
• 5 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.
• 6 mound spinach onto warm serving plates, top with sliced kangaroo. spoon sauce around and drizzle a bit over the steak.
• 7 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.
• 8 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.