Name: Fillet of Kangaroo with Glazed Shallots
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 1 tablespoon butter; 2 star anise pods; 1 tablespoon fresh thyme leaves; 1 teaspoon freshly ground black pepper; 1 teaspoon black peppercorns; 2 thyme sprigs; 2 chopped golden shallots; 1 tablespoon diced carrot; 1 kg (2 lbs) kangaroo fillet (tenderloin); 2 garlic cloves, peeled and crushed; 6 cardamom pods; 4 tablespoons red wine vinegar; 1 bay leaf; 12 juniper berries; 3 tablespoons virgin olive oil; 3 tablespoons clarified butter; 1 tablespoon chopped bacon reserved marinade liquid; 24 golden shallots, peeled; 4 tablespoons red wine; ¾ cup (185 mL/6 fl oz) veal demi-glace; 2 tablespoons butter; freshly ground black pepper; 1 bunch English spinach, washed and blanched

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Kangaroo is a very healthy meat, full of flavour, with a taste somewhere between young venison and beef. Sauces appropriate to those meats may be used with kangaroo and, conversely, venison or beef may be substituted for kangaroo in this recipe.

Ingredients

1 kg (2 lbs) kangaroo fillet (tenderloin)
3 tablespoons

Method

To make the marinade

Crush the bay leaf or pulverise it in an electric grinder. Add the bay leaf to the red wine vinegar and olive oil. Mix together the marinade ingredients.