Pear And Red Wine Glazed Kangaroo Fillet (or Beef) With Macadami

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon macadamia nut oil (can substitute olive oil)
• 1/2 cup roasted macadamias (whole or halved)
• 600 g 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

Recipe

• 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.
• 4 serve the meat sliced with the remaining glaze spooned over and and around the plate.