Fillet of Kangaroo with Glazed Shallots

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

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

Oceania
Australia
Main course
Gluten-free

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.

To marinate the meat

Place the meat into a suitable container and pour the marinade over. Place in the refrigerator for 2 days, tu