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Member recipe

Kangaroo Steaks in Red Wine Sauce

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(2 ratings)

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Cooking time

Prep: 20 minutes Cook: 10 minutes overnight marinating in fridge - or 2 hours minimum

Skill level

More effort

Servings

Serves 4

Juicy tender steaks (sliced) in rich creamy sauce

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Ingredients

  • 500g loin kangaroo fillet or 4 kangaroo fillet steaks
  • 1 cup good-quality dry red wine
  • 1 clove garlic, crushed
  • 1 small onion, finely chopped
  • 1 teaspoon chopped fresh chives
  • 1 tablespoon oil
  • ½ cup cream

Method

  1. Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 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. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) **Note: 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 kangaroo meat.**

  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. Return meat to heated sauce in pan if further cooking/warming required - do not re-fry or heat in microwave!!

  4. Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables

Comments, questions and tips

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amylousullivan
4th Aug, 2015
5.05
I love this recipe as it is so easy and very tasty.
SueT2
16th Nov, 2014
5.05
Very easy to do, the sauce and sweet potato go very well together. Do not over cook the meat, the first time i tried it i did. The second time cooked it rare, wrapped it in foil while doing sauce and it turned out perfect
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