Kangaroo with roasted eggplant and capsicum
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red capsicums | |
| 1 | medium | Eggplant |
| ¼ | bunch | Curly endive |
| 4 | Leaves radicchio lettuice | |
| 500 | grams | Kargaroo fillet |
| 150 | millilitres | Claret |
| 1½ | Litres strong beef stock | |
| 1 | small | Tomato, diced |
Directions
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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