ROAST KANGAROO ON A BED OF CREAMED SPATZLE WITH CASSIS GLAZE & GLAZED
SHALLOTS
|
|
Serves : 6 |
Kangaroo
Quantity Ingredients
|
1.200 |
kg |
Kangaroo fillets |
| |
|
Salt and Pepper to taste |
Method
|
1. |
Season kangaroo fillets with salt and pepper. Sear in a hot
pan to seal. Finish in oven. |
|
2. |
Serve with kangaroo glaze, finish with cassis liquid and glazed
shallots. |
Spatzle
Quantity Ingredients
|
0.450 |
kg |
Flour |
|
4 |
ea |
Eggs |
|
0.015 |
kg |
Salt |
|
0.100 |
kg |
Nutmeg |
Method
|
1. |
Sift flour & salt together, make a bay. Add eggs, milk & a
little nutmeg & mix to a loose paste. Do not overmix. |
|
2. |
Poach gently in lightly salted water for 6-8 minutes, drain. |
|
3. |
To reheat, reduce cream in a saucer and warm spatzle through. |
|
