Recipe ingredients and directions:

Yield: 4 servings

600 g Kangaroo fillet, trimmed

2 bn Of English spinach

12 Anchovy fillets

200 g Unsalted butter

1 ts Lemon juice

1 ts Black pepper freshly ground

1 ts Sea salt

Olive oil

"Skippy" isn't something you make peanut sauce with in Oz. It's an

Ozzie term for kangaroo... Naturally the first thing a non-Ozzie

(and probably more than one Ozzie) eater will ask about kangaroo

is++"What does it taste like?" This blurb from the accompanying

article gives a hint. And it don't taste like chicken...

"Most people won't have ever tasted kangaroo. It is a sweet,

strong-tasting meat, it's texture and taste described as somewhere

between venison and liver...To eat kangaroo, you have to like game;

you have to like offal and you have to be a red meat eater...It's a

very big, very strong-tasting meat."

Slice the kangaroo fillet into thin slices, three per serve. Brush

with olive oil and sprinkle lightly with black pepper. Remove stalks

from spinach and wash leaves thoroughly. Plunge into rapidly boiling

water for 30 seconds. Strain and immerse immediately in iced water

to stop the cooking process and maintain the green colour. When

cold, remove leaves from water and squeeze out as much liquid as

possible.

Refrigerate until ready to use.

Soften 100 g unsalted butter and blend in food processor with the

anchovies, lemon juice and a pinch of sea salt and pepper until

smooth.

Scrape out onto a piece of foil and form into a sausage shape.

Refrigerate until firm Heat a large, heavy-base, cast-iron fry pan or

grill plate until hot. Toss in the oiled meat slices and quickly

sear on each side. Do not turn until the first side is properly

sealed++this does not take very long++and don't overcook. Remove

meat and rest in a warm place until all the meat slices are cooked.

In another pan, over medium heat, melt the remaining butter, add the

squeezed spinach and the salt and pepper, and stir until the spinach

is hot. Divide the spinach into four portions, spoon onto the centre

of the plate, top with three escalopes. Slice the anchovy butter so

it begins to melt over the hot meat. Serve immediately.

Makes 4 servings.

Category: Australian Recipes