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Ingredientes
- 1 1/2 kg (about 3+ pounds) Kangaroo fillet
- 500 ml (about 2 c.) Red wine
- 2 x Juniper Berries
- 1 x bay leaf
- 1 sprg fresh thyme, or possibly 1/2 teaspoon dry
- 1/4 c. brandy
- 50 ml (couple ounces) peanut oil salt and pepper to season
- 50 gm (2 tbsp.) tomato paste
- 40 gm (1-1/2 tbsp) plain flour
- 500 ml (2 c.) good brown stock
- 150 gm (6 tbsp.) dry fruits (apricots, raisins, apples, pears, peaches, craisins etc) (Soak dry fruits in mix of orange juice and brandy overnight. )
- 1/2 c. orange juice
- 1/4 c. brandy
- 120 ml (1/2 c.) heavy cream
Direcciones
- Trim and cut meat into 3cm (1 inch) cubes. Mix wine, juniper berries, bay leaf, and thyme, add in meat and let marinade overnight, in fridge, at least 12 hrs.
- Remove from marinade, drain,(reserve marinade) season with salt and pepper and seal in warm oil.
- Hot brandy, pour over meat, flame. Add in tomato paste, brown slightly and deglaze with a little of the marinade. Reduce marinade till it has fully evaporated, add in the flour and brown a little more.
- Add in the rest of the marinade and stock. Bring to the boil, immediately reduce to simmer, and cook till tender, approximately one hour.
- Add in pre-soaked, liquid removed fruits, and cream, bring back to boil and adjust seasoning. Serve with Sun-dry tomato Mash, a lovely, crisp green salad and crusty bread.
- This can also be prepared with Venison.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 914g | |
| Calories 688 | |
| Calories from Fat 213 | 31% |
| Total Fat 24.22g | 30% |
| Saturated Fat 14.53g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1854mg | 77% |
| Potassium 1009mg | 29% |
| Total Carbs 46.29g | 12% |
| Dietary Fiber 4.6g | 15% |
| Sugars 24.48g | 16% |
| Protein 11.0g | 18% |
