Kangaroo, with onion, mushroom white wine gravy

There’s some great meat available, here in Amsterdam and along with Ostrich, you can get Kangaroo. Whilst Ostrich is quite a gamey meat, Kangaroo is more like a mix between a fillet of beef, mixed with the taste of rump, but with a little extra flavour. It’s quite a lovely piece of meat and you should cook it with the same respect as fillet steak.

This piece of meat goes really well with a nice gravy, so onions, mushrooms and thyme, fits the bill.

Ingredients:

2 x Thick Kangaroo steaks

1 x Large brown onion, sliced

6 x Chestnut mushrooms, sliced

2 x Garlic cloves, crushed

1 x Medium glass of white wine

6 x stalks of thyme, chopped finely

500ml of Beef stock

2 x Red peppers

2 x Large handfuls of green (French) beans

To Cook:

1. Cut the peppers in half, removing the seeds, season and rub with Olive oil. Put them into a tray and put them in a oven, preheated to about 150. These will take about 25 minutes to roast.

2. Heat some olive oil in a pan and add the two crushed garlic cloves, cooking for about a minute, before adding the onions. Fry until the onions are soft and have a little brown colour.

3. Next add the mushrooms and fry for about 2 minutes, before adding the stock.

4. Reduce the stock down by about 1/4 before adding the wine.

5. Next, add the thyme and reduce the gravy down to about 1/2.

6. Cook the beans in boiling water for about 5 minutes.

7. Rub the two Kangaroo steaks in olive oil and season well. Heat a griddle pan until it’s smoking hot and then place the Kangaroo in. Fry the meat for about 3 minutes on each side, making sure that you seal all of the sides.

Serve the Kangaroo with the roasted red peppers and beans, pouring over the onion and mushroom gravy.

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2 responses to this post.

  1. Great site. Plenty of helpful information here. I am sending it to several friends ans also sharing in delicious. And naturally, thanks to your effort!

    London Escorts

    Reply

  2. Glad to see you guys eat Kangaroo on that side of the world! In Australia we eat it quite frequently and agreed, it is best cooked medium rare like a beef fillet.

    Reply

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