KANGAROO FILLET WITH CARAMELISED PEAR & RED CURRANT GLAZE

Serves: 10

0.400

lt

Port

0.150

lt

Red wine

0.100

kg

Bacon

0.200

kg

Red currants

0.100

kg

Red currant jelly

2

ea

Onions

Salt and pepper to taste

Tapioca flour / water

2.000

lt

Rich beef stock

0.050

kg

Butter

1.

Finely chop the onions & bacon, sweat off in some oil & butter

2.

Add port, red currants & reduce, followed by red wine & reduce again. After red wine has been reduced, add beef stock, red currant jelly & continue to reduce & season with salt & pepper. If necessary thicken with tapioca starch

10

ea

Kangaroo fillet, Topside or Rump

5

ea

Pear

1.000

lt

Red currant glaze

1.

Cut the kangaroo into medallions. Cut the pear into wedges and caramelise with some sugar and butter

2.

Seal kangaroo in some hot fat & put in oven & cook to required doneness, put onto plate with pears & red currant glaze. Garnish with a herb