| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats | 1 | Servings | |
INGREDIENTS
| 2 | Red capsicums | |
| 1 | Eggplant | |
| 1/4 | Curly endive | |
| 4 | Leaves radicchio lettuice | |
| 500 | g | Kargaroo fillet |
| 150 | Claret | |
| 1 1/2 | Litres strong beef stock | |
| 1 | Tomato, diced |
INSTRUCTIONS
Cut capsicums & eggplant into 1 cm wide strips & roast. Seal kangaroo in a hot frypan with a little buttuer or oil, & finish cooking in a med oven till done. Meanwhile, reduce wine to two Tbls. & add stock. Continue to reduce to 240 ml total volume. Correct seasoning. Whisk in a little unsalted butter if a richer sauce is required. Rest meat for five minutes in a warm place before carving. To serve, toss lettuce with a little butter in frypan till wilted & soft. Divide evenly between four plated. Carve kangaroo & spread over lettuces. Arrange roasted vegetables around. Pour sauce over vetables & sprinkle with diced tomato. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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