Kangaroo Escalopes with Spinach and Anchovy Butter – Australian Food Recipes

Kangaroo Escalopes with Spinach and Anchovy Butter – Australian Food Recipes

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    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

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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