Kangaroo with roasted eggplant and capsicum

Yield: 1 Servings

Measure Ingredient
2 \N Red capsicums
1 medium Eggplant
¼ bunch Curly endive
4 \N Leaves radicchio lettuice
500 grams Kargaroo fillet
150 millilitres Claret
1½ \N Litres strong beef stock
1 small Tomato, diced

Cut capsicums & eggplant into 1 cm wide strips & roast. Seal kangaroo in a hot frypan with a little buttuer or oil, & finish cooking in a med oven till done. Meanwhile, reduce wine to two Tbls. & add stock.

Continue to reduce to 240 ml total volume. Correct seasoning. Whisk in a little unsalted butter if a richer sauce is required. Rest meat for five minutes in a warm place before carving. To serve, toss lettuce with a little butter in frypan till wilted & soft. Divide evenly between four plated. Carve kangaroo & spread over lettuces.

Arrange roasted vegetables around. Pour sauce over vetables & sprinkle with diced tomato.


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