Esta es una exhibición prevé de cómo se va ver la receta de 'Kangaroo And Dried Fruit Ragout' imprimido.

Receta Kangaroo And Dried Fruit Ragout
by Global Cookbook

Kangaroo And Dried Fruit Ragout
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

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

  1. 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.
  2. Remove from marinade, drain,(reserve marinade) season with salt and pepper and seal in warm oil.
  3. 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.
  4. Add in the rest of the marinade and stock. Bring to the boil, immediately reduce to simmer, and cook till tender, approximately one hour.
  5. 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.
  6. This can also be prepared with Venison.