MEDALLIONS OF KANGAROO WITH GREEN PEPPERCORN SAUCE

0.060

kg

12 x medallions of kangaroo

0.020

kg

Green peppercorns

0.010

ltr

Worcester sauce

0.180

ltr

Demi glace

1

ea

Clove garlic

0.090

ltr

Red wine

0.030

kg

Butter

0.030

ltr

Oil

1.

Season and pan fry the medallions of kangaroo until medium rare, transfer to a dish and hold at approx 70° C.

2.

Lightly fry the crushed garlic.

3.

Deglaze the pan with red wine & reduce by two thirds, add the Worcester, demi glaze, peppercorns & cream. Bring to the boil & reduce slightly & season to taste. Add the medallions and reheat.