Herb & caraway crusted Kangaroo escalopes on soft olive polenta

2 x 80

G

Slices of kangaroo topside — flattened to 1.5cm thick

30

G

Caraway seeds

_

Bch

Marjoram chopped coarse

_

Bch

Flat parsley chopped coarse

250

Ml

Chicken stock

_

Each

Clove garlic left whole

Salt

Add enough polenta to boiling stock to create a soft texture

Add E.V.O.O and parmesan cheese to flavor

Season to finish

70

G

Coarsely chopped kalamata olives

_

Bch

Shredded basil

1.

Take heavy based pan and heat with olive oil. Wait until pan is lightly smoking and then add kangaroo to pan spice side down

2.

Allow to seal well (season blank side with salt and pepper) do not disturb for 1 minute

3.

Turn over and cook for further 2 minutes

4.

Present immediately on polenta with roasted brussel sprouts and red wine glaze