Smoked Fillet of Kangaroo with Brioche & Pear Chutney

Serves : 4

0.400

kg

Kangaroo fillet (cleaned)

0.020

kg

Butter

0.010

ltr

Oil

0.240

ltr

Kangaroo glaze

1.

Smoke kangaroo fillet in ALTO SHAM using suitable wood chips.

2.

Seal fillets in butter & Oil in a hot pan.

3.

Finish in oven — cooked medium.

4.

Serve slices of fillet on a warm plate with pear chutney, brioche and glaze as required.

2.000

kg

Pears, peeled, cored and cut into slices

1.000

kg

Onions, peeled and chopped

0.250

kg

Sultanas

0.750

kg

Brown sugar

0.300

ltr

White wine vinegar

0.020

kg

Mustard seeds

0.020

kg

Coriander seeds

0.005

kg

Whole cloves

0.005

kg

Salt

1.

Place all ingredients in aheavy based pot and cook slowly over a low heat.

2.

Stir regularly and cook down until mixture becomes thickened.

3.

Coo, store in airtight container in fridge.

4.

Heat to serve as required.