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Ingredientes
- 1 kg kangaroo fillet
- 1/2 c. red wine
- 2 Tbsp. plum sauce
- 1 c. gravy mix
- 1 tsp green peppercorns
- 1 Tbsp. vinegar, white
- 1/2 x onions, medium
- 50 gm butter
Direcciones
- Finely slice onion.
- Place kangaroo in a bowl with red wine, vinegar and onion, toss well and allow to marinate for 1 hour at room temperature.
- Remove kangaroo from marinade and pat dry.
- Heat butter in a roasting dish, add in kangaroo and cook till browned all over, turning. Transfer to a warm oven and cook 10 min to med-rare. Remove kangaroo and set aside to rest.
- Strain and add in marinade to roasting dish, bring to the boil, add in plum sauce, gravy and peppercorns and any juices which run from the meat. Bring to the boil.
- Carve meat and fan out on serving dish. Pour over sauce and serve with roasted sweet potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 91 | 57% |
| Total Fat 10.38g | 13% |
| Saturated Fat 6.55g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 383mg | 16% |
| Potassium 95mg | 3% |
| Total Carbs 11.29g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.4g | 4% |
| Protein 0.92g | 1% |
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