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Ingredients
- 1 kg kangaroo fillet
- 250 ml port
- 1/2 tsp garlic, crushed
- 1 x onions, medium
- 125 ml beef stock
- 1 c. prunes
- 50 gm butter
Directions
- D Finely dice onion.
- Marinate kangaroo in port, garlic and onion for 2 hrs. Drain well and pat dry and season with salt and grnd pepper. Reserve marinade.
- Heat a small quantity of oil in a pan, when warm, add in kangaroo and cook quickly 4-5 min turning regularly till well browned. (Its best served rare to medium as meat tends to dry out if overcooked).
- Remove meat and leave to rest 5 min.
- Add in marinade to pan, boil to reduce, add in stock and prunes and again reduce. Add in any juices which run from meat. Remove pan from heat and whisk in butter to thicken slightly.
- Carve meat diagonally onto serving plate and spoon over sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 91 | 31% |
| Total Fat 10.38g | 13% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 183mg | 8% |
| Potassium 392mg | 11% |
| Total Carbs 35.14g | 9% |
| Dietary Fiber 3.1g | 10% |
| Sugars 20.34g | 14% |
| Protein 1.71g | 3% |
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