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(Prep time: 20 minutes plus marinating. Total cooking time 10 minutes.)
Serves 4
1 cup good quality dry red wine.
1 teaspoon chopped fresh chives.
1 glove garlic, crushed.
1 small onion, finely chopped.
500 gram loin kangaroo fillet or 4 kangaroo fillet steaks.
1 Tablespoon oil.
½ cup cream.
1) Combine wine, chives, onion and garlic in bowl. Add kangaroo meat, toss until coated. Cover with plastic wrap. Refrigerate for at least two hours or overnight. Remove meat from marinade, drain. Reserve marinade.
2) Heat oil in pan: add meat. Cook over high heat 2 minutes to seal sides, turning all sides.
3) Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened.
4) Slice cooked fillets thinly and serve with warm sauce. Serve with mashed sweet potato and steamed sugar snap peas.
NOTE: Loin fillet is more readily available than steaks. Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy 'roo meat. (You may substitute lamb — which is the favorite source of meat for Aussie's.)