Kangaroo Fillet With Creamy Mushroom and Sherry Sauce

Kangaroo Fillet With Creamy Mushroom and Sherry Sauce
Nutrition Information
  • Serves: 2
  • Calories: 320
  • Fat: 12g
  • Sodium: 185g
  • Fiber: 5g
  • Protein: 19g
  • Cholesterol: 44g
  • 250 Grams kangaroo fillet
  • olive oil
  • salt and black pepper
  • 120 Grams mushrooms
  • 2 Tbs sherry, see note
  • 2 tsp mustard
  • ⅓ cup creme fraiche
  • ½ tablespoon Flour
  • 2 Tbs beef Stock
  • 200 Grams Sweat potatoe
  • 2 cups broccoli spears, separated (2-cups)
  • salt and black pepper
  • 1 tsp lemon thyme
  1. SIDE DISH (30mins total):
  2. Prepare the vegetables for cooking. Set the potatoes in a steamer bin; sprinkle with salt and pepper and lemon thyme. Steam for 20 to 25 minutes; adding the broccoli spears to the bin after 10 minutes..
  3. Kangaroo Fillet (15 mins total);
  4. Season the fillet with salt and pepper. Drizzle with a small amount of olive oil. Set aside.
  5. Wipe mushrooms. Cut large ones in halve. Toss with olive oil, salt and pepper. Set aside.
  6. Mix sour cream with mustard and flour; set aside.
  7. Heat beef broth. Set aside.
  8. Heat a grill pan or ridged skillet. Put the kangaroo in a single layer. Grill for 4 minutes or until well seared and golden. Turn the over and arrange the mushrooms around them. Grill for 3 minutes or until tender and slightly pink in the center. Add the sherry, swirling the pan to incorporate the pan juices. When the alcohol burns off, reduce the heat to a low setting and wait for the vegetables to finish steaming.
  9. Remove the pan from the heat. Remove the kangaroo fillets to heated plates. Add the creme fraiche to the pan, stirring well. Put the pan over high heat stirring constantly; when the sauce starts to bubble, add broth, a tablespoon at a time, to thin the sauce and coat the mushrooms. Spoon the sauce over the kangaroo fillets.
  10. Serve with vegetables.
Print Friendly
This entry was posted in Game, Main. Bookmark the permalink.

Leave a Reply