Fillet of Kangaroo with Glazed Shallots

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

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