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Chargrilled Kangaroo Or Ostrich With Smoked Oyster Butter

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CATEGORY CUISINE TAG YIELD
Food networ, Food5 2 Servings

INGREDIENTS

2 6 oz ostrich or kangaroo
fillet steaks
4 oz Butter
1/2 Smoked oysters
1 Lemon, zest of
1 Sprig fresh thyme, chopped
Fresh herbs and flowers

INSTRUCTIONS

First take the butter and soften it in a bowl with a spoon. Add the
oysters, lemon zest and thyme. Season with a little black pepper. Now
pop the butter on top of some cling film. Spread it lengthways and
then roll it like a cigar. Seal at both ends by twisting the cling
film and then place in the freezer until firm. (Not too long as you
don't want it frozen.)  Season both the fillets with black pepper and
heat a chargrill pan  (or you can use the BBQ) until very hot. Rub the
steak with some oil  and then put into the pan. Turn the heat down
slightly so you don't  cremate the steak! Once seared on one side turn
over and repeat on  the other. Then turn once more on each side until
the steak is  medium. Kangaroo is much better medium rare, otherwise it
can be  stringy. Medium is firm, yet still springy to the touch.  Once
cooked, place on a serving dish, then take out the butter from  the
fridge. Unwrap the clingfilm and slice the butter evenly. Place  as
many of the discs as you want on top of the steak to melt in.  Garnish
with fresh herbs and flowers.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 410
Calories From Fat: 405
Total Fat: 46.1g
Cholesterol: 121.9mg
Sodium: 6.8mg
Potassium: 24.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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