| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats |
1 |
Servings |
INGREDIENTS
| 2 |
|
Red capsicums |
| 1 |
md |
Eggplant |
| 1/4 |
bn |
Curly endive |
| 4 |
|
Leaves radicchio lettuice |
| 500 |
g |
Kargaroo fillet |
| 150 |
ml |
Claret |
| 1 1/2 |
|
Litres strong beef stock |
| 1 |
sm |
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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