INGREDIENTS

INSTRUCTIONS

"Skippy" isn't something you make peanut sauce with in Oz.  It's an
Ozzie term for kangaroo...  Naturally the first thing a non-Ozzie  (and
probably more than one Ozzie) eater will ask about kangaroo  is++"What
does it taste like?" This blurb from the accompanying  article gives a
hint. And it don't taste like chicken...  "Most people won't have ever
tasted kangaroo.  It is a sweet,  strong-tasting meat, it's texture and
taste described as somewhere  between venison and liver...To eat
kangaroo, you have to like game;  you have to like offal and you have
to be a red meat eater...It's a  very big, very strong-tasting meat."
Slice the kangaroo fillet into thin slices, three per serve.  Brush
with olive oil and sprinkle lightly with black pepper.  Remove stalks
from spinach and wash leaves thoroughly.  Plunge into rapidly boiling
water for 30 seconds.  Strain and immerse immediately in iced water  to
stop the cooking process and maintain the green colour.  When  cold,
remove leaves from water and squeeze out as much liquid as  possible.
Refrigerate until ready to use.  Soften 100 g unsalted butter and blend
in food processor with the  anchovies, lemon juice and a pinch of sea
salt and pepper until  smooth.  Scrape out onto a piece of foil and
form into a sausage shape.  Refrigerate until firm Heat a large,
heavy-base, cast-iron fry pan or  grill plate until hot.  Toss in the
oiled meat slices and quickly  sear on each side. Do not turn until the
first side is properly  sealed++this does not take very long++and don't
overcook.  Remove  meat and rest in a warm place until all the meat
slices are cooked.  In another pan, over medium heat, melt the
remaining butter, add the  squeezed spinach and the salt and pepper,
and stir until the spinach  is hot.  Divide the spinach into four
portions, spoon onto the centre  of the plate, top with three
escalopes. Slice the anchovy butter so  it begins to melt over the hot
meat. Serve immediately.  Makes 4 servings.  Recipe by Chris Manfield
from The Paragon Cafe, Circular Quay. From an  article in The Sydney
Morning Herald by Shelli-Anne Couch. 3/2/93.  Courtesy, Mark Herron.
Posted by Stephen Ceideberg; June 4 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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