Pear and Red Wine Glazed Kangaroo Fillet with MacadamiasServes four.
- 1 tablespoon macadamia oil
- 1/2 cup raw or roasted macadamias
- 600g thick loin fillets of kangaroo (can substitute beef or venison)
- Freshly ground black pepper to taste
- 1/2 cup red wine
- 1 fresh or tinned pear, peeled and sliced
- 1/4 cup pear juice
- 2 tablespoons red currant or cranberry jelly
Heat macadamia oil in a large heavy-based pan. If using raw macadamias, add them to the pan and cook over a medium heat until golden brown. Remove and drain on kitchen paper. Season kangaroo with pepper, add to the hot oil and cook for 2-3 minutes on each side or until cooked as desired (medium rare is the most tender).
Remove from the pan, cover with foil and keep warm. Deglaze pan with red wine and pear juice, add pears and jelly and cook for 2-3 minutes or until sauce is glaze consistency. Return kangaroo and macadamias to pan, turning to coat with the glaze. Serve with the glaze spooned over and around the plate.
� Recipe & photo courtesy of Australian Macadamia Society
Remove from the pan, cover with foil and keep warm. Deglaze pan with red wine and pear juice, add pears and jelly and cook for 2-3 minutes or until sauce is glaze consistency. Return kangaroo and macadamias to pan, turning to coat with the glaze. Serve with the glaze spooned over and around the plate.
� Recipe & photo courtesy of Australian Macadamia Society
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