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Oswald Chambers

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Kangaroo With Roasted Eggplant And Capsicum

January 28, 2023

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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