Kangaroo With Shiraz Butter Sauce Recipes

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KANGAROO WITH SHIRAZ BUTTER SAUCE



Kangaroo With Shiraz Butter Sauce image

Make and share this Kangaroo With Shiraz Butter Sauce recipe from Food.com.

Provided by Lee_tah

Categories     Wild Game

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

3 (400 g) kangaroo fillets, about 400g each
2 tablespoons olive oil
salt & pepper
20 g butter
1 bunch Baby Spinach, washed
1/4 cup lemon juice
20 g butter
1 tablespoon olive oil
150 g shallots, finely chopped
1 small carrot, finely chopped
1 stick celery, finely chopped
250 ml shiraz wine
1 1/2 cups beef stock
1 cup water
50 g butter, extra

Steps:

  • Trim kangaroo of sinew and halve lengthwise. Reserve trimmings for later. Season olive oil with salt and pepper. Rub over each fillet, then cover and chill for 1 hour.
  • Start Shiraz Butter sauce and set aside.
  • Preheat oven to 200°C.
  • Heat a non-stick frying pan over high heat and seal fillets on both sides quickly, until browned. Transfer to a oven-proof pan and roast for 8 minutes. Remove from oven, cover with tin foil and let rest about 10 minutes in a warm place.
  • Meanwhile , melt the butter in a frying pan until it starts to foam slightly. Add spinach in all at once. As it starts to wilt add lemon juice and season to taste.
  • Mound spinach onto warm serving plates, top with sliced kangaroo. Spoon sauce around and drizzle a bit over the steak.
  • Shiraz Butter Sauce: Melt butter and oil in a wide suace pan. Add vegetables and meat trimmings. Stir over medium heat for 5 minutes. Add wine, stock, water and simmer for 20 minutes or until only about 1/2 cup liquid remains. Strain and set aside.
  • Once fillets come out of the oven, heat the reserved sauce and add cooking juices from roasting pan. Whisk in the extra butter slowly until emulsified.

Nutrition Facts : Calories 208.7, Fat 19.2, SaturatedFat 8.7, Cholesterol 32.1, Sodium 341.4, Carbohydrate 8.2, Fiber 1.6, Sugar 1, Protein 3.2

SATAY KANGAROO



Satay Kangaroo image

Recipe I found on the Kangaroo Industry Association of Australia's site. The original recipe didn't include any quantities so I've listed what I used to cook a single serve. According to the site it also works well with chicken and pork, but not beef. If you don't like chili I think it would be OK without or adjusted down in quantity, it is fairly strong as posted so maybe just use a quarter if you want a tang. Also note this also really does have a strong peanut taste which I love - but if you don't like a fair whack of peanut butter on toast this probably isn't the recipe for you.

Provided by Peter J

Categories     Wild Game

Time 15m

Yield 1 serving(s)

Number Of Ingredients 10

2 tablespoons chunky peanut butter
3 tablespoons water
1 teaspoon garlic, crushed
1 teaspoon chili, minced
1/8 teaspoon turmeric, dried
1/8 teaspoon cumin, dried
1/8 teaspoon coriander, dried
2 teaspoons oil
1/2 onion, diced
200 g kangaroo fillets, sliced thinly

Steps:

  • Mix peanut butter, garlic, chili, herbs and water in a small bowl. It should be about the same consistency as pancake batter so you might need to adjust the amount of water a little depending on the thickness of the peanut butter.
  • Heat oil in wok over medium temperature and stir-fry onions until soft.
  • Add sliced kangaroo and cook until surface is brown, this will only take a minute or two. If using chicken or pork you will probably want a few minutes more to ensure it's cooked through.
  • Add sauce and bring to a boil.
  • Serve over fried rice or a salad.

Nutrition Facts : Calories 302.1, Fat 25.4, SaturatedFat 3.9, Cholesterol 0.9, Sodium 187.9, Carbohydrate 13.9, Fiber 3.9, Sugar 5.1, Protein 8.9

MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE



Moroccan Lamb with Shiraz Honey Sauce image

A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty grocery stores.

Provided by PolyTheWicked

Categories     Lamb Recipes

Time 50m

Yield 4

Number Of Ingredients 5

1 (7 bone) rack of lamb, trimmed and frenched
coarse sea salt to taste
2 ½ tablespoons ras el hanout
1 cup Shiraz wine
⅓ cup honey

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
  • Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
  • Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.

Nutrition Facts : Calories 906.9 calories, Carbohydrate 26.6 g, Cholesterol 165.8 mg, Fat 69.3 g, Fiber 1.4 g, Protein 35 g, SaturatedFat 30.2 g, Sodium 136 mg, Sugar 23.2 g

KANGAROO STEAKS IN RED WINE SAUCE



Kangaroo Steaks in Red Wine Sauce image

Juicy tender steaks (sliced) in rich creamy sauce

Provided by julesegw

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

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

MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE



Moroccan Lamb with Shiraz Honey Sauce image

A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty grocery stores.

Provided by PolyTheWicked

Categories     Meat and Poultry Recipes     Lamb

Time 50m

Yield 4

Number Of Ingredients 5

1 (7 bone) rack of lamb, trimmed and frenched
coarse sea salt to taste
2 ½ tablespoons ras el hanout
1 cup Shiraz wine
⅓ cup honey

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
  • Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
  • Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.

Nutrition Facts : Calories 906.9 calories, Carbohydrate 26.6 g, Cholesterol 165.8 mg, Fat 69.3 g, Fiber 1.4 g, Protein 35 g, SaturatedFat 30.2 g, Sodium 136 mg, Sugar 23.2 g

KANGAROO FILLET WITH PEPPER SAUCE



Kangaroo Fillet With Pepper Sauce image

Make and share this Kangaroo Fillet With Pepper Sauce recipe from Food.com.

Provided by Single Serve

Categories     Wild Game

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

1 kangaroo fillet
1/4 teaspoon salt
1/2 tablespoon cooking oil
1/4 cup water
1/2 teaspoon green peppercorn
1/2 teaspoon cornflour

Steps:

  • Mix the cooking oil and salt on a plate and coat the fillet with the mixture.
  • Heat a fry pan over a medium heat.
  • Fry the fillet on one side until droplets of pink juice form on the surface.
  • Turn the fillet and repeat the process, then remove it from the pan and cover it with foil or a saucepan lid while you are making the sauce.
  • Crush the peppercorns roughly and place them in the hot pan.
  • Pour the water into the pan and stir to deglaze the pan and incorporate the remaining juices.
  • Mix the cornflour with a little water and stir it into the sauce, a little at a time, until the sauce thickens.
  • Serve the fillet with the sauce and a green salad.

KANGAROO PIE ( ACTUALLY, FISH IN PASTRY, WITH A CHEESE SAUCE!)



Kangaroo Pie ( Actually, Fish in Pastry, With a Cheese Sauce!) image

I'm posting this recipe for ZWT5. it comes from a lovely cookbook "Dine Around The World", a gift from a friend many years ago. From the book :" One hundred years ago, a Hungarian lady brought recipes to Sydney, but nobody could understand their Hungarian names. So this roll was called Kangaroo Pie, because filling it reminded people of a kangaroo filling its pouch." It doesn't specify the fish to use, but I would use hake, cod, tilapia, or similar.

Provided by Karen Elizabeth

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

300 g frozen puff pastry
500 g fish fillets, cooked and skinned
100 g pickled gherkins, finely chopped
1 medium onion, finely chopped
salt and pepper
1 tablespoon finely chopped parsley
1 tablespoon butter
1 egg, beaten
40 g butter
2 tablespoons flour
1 cup cream
100 g cheddar cheese
1 cup milk (optional)
1/8 teaspoon cayenne pepper
salt and pepper
parsley sprig

Steps:

  • Pre-heat oven to 220C/425°F.
  • Defrost puff pastry and roll out to a rectangle, about 12 x 14 inches.
  • Cube cooked fish fillets, mix gently with chopped gherkins and onion, spread on pastry and season to taste with salt and pepper.
  • Sprinkle parsley on top and roll up firmly.
  • Place roll in a buttered dish, brush with beaten egg and and bake in pre-heated oven at 220C/425F for 15 minutes.
  • Reduce the heat slightly and bake for another 15 minutes, until pastry is golden-brown.
  • Sauce:.
  • In a small saucepan, heat butter, stir in flour gradually, after a minute gradually add cream, stirring constantly, and bring to boil.
  • Remove from heat, add grated cheese and stir until it has melted.
  • If you prefer a thinner sauce, whisk in the milk.
  • Season to taste with cayenne pepper, salt and pepper.
  • Arrange roll on heated platter, garnish with parsley and serve with cheese sauce.
  • A mixed salad goes well with this.

KANGAROO BOLOGNESE SAUCE



Kangaroo Bolognese Sauce image

Traditional sauce made with a true Aussie ingredient. Will have a slightly 'gamey' flavour. This is much lower in fat (and cholesterol) than when made with beef. Due to Roo being so lean water needs to be added to keep it moist. A favourite of mine & taken from macromeats-gourmetgame.com.au

Provided by auntchelle

Categories     Wild Game

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

600 g kangaroo mincemeat
1 large onion (finely chopped)
2 teaspoons oil
400 g canned tomatoes (peeled)
4 teaspoons tomato paste
1 teaspoon oregano
1/2 teaspoon thyme
1 liter water
salt & pepper
parmesan cheese, grated

Steps:

  • Cook onion in oil until browned.
  • Add meat, mash while cooking to break up any lumps. Cook until meat browns.
  • Push tomatoes through sieve then with liquid add to meat mixture. Stir in tomato paste, herbs, water and salt and pepper.
  • When sauce comes to boil, reduce heat and cook on low heat for 2 hours.
  • To serve, spoon sauce over hot spaghetti and top with parmesan cheese.

Nutrition Facts : Calories 57.4, Fat 2.4, SaturatedFat 0.4, Sodium 176.6, Carbohydrate 8.8, Fiber 1.7, Sugar 4.8, Protein 1.4

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