Recipe: Kangaroo Escalopes with Spinach & ....

Mat...here is another one for you..of course not knowing where you are writing from it's hard to say what would be unusual in your area...This is a recipe from Australia...and it seems that even there they don't often eat kangaroo...Maybe some of our Aussie friends here can tell you... Hope this helps!

Kangaroo Escalopes with Spinach & Anchovy ButterKangaroo Escalopes with Spinach & Anchovy Butter
Categories: Australian, Meats
Yield: 6 Servings

600 g Kangaroo fillet, trimmed
2 bn Of English spinach
12 Anchovy fillets
200 g Unsalted butter
1 ts Lemon juice
1 ts Black pepper freshly ground
1 ts Sea salt
Olive oil

"Most people won't have ever tasted kangaroo. It is a sweet,
strong-tasting meat, it's texture and taste described as somwe- here
between venison and liver...To eat kangaroo, you have to like game; you
have to like offal and you have to be a red meat eater...It's a
very big, very strong-tasting meat."

These recipes are by Chris Manfield from The Paragon Cafe, Circular Quay.

Slice the kangaroo fillet into thin slices, three per serve. Brush with
olive oil and sprinkle lightly with black pepper. Remove stalks from
spinach and wash leaves thoroughly. Plunge into rapidly boiling water for
30 seconds. Strain and immerse immediately in iced water to
stop the cooking process and main- tain the green colour. When cold,
remove leaves from water and squeeze out as much liquid as possible.
Refrigerate until ready to use.

Soften 100 g unsalted butter and blend in food processor with the
anchovies, lemon juice and a pinch of sea salt and pepper until smooth.
Scrape out onto a piece of foil and form into a sausage shape.
Refrigerate until firm Heat a large, heavy- base, cast-iron fry pan or
grill plate until hot. Toss in the oiled meat slices and quickly sear on
each side. Do not turn until the first side is properly sealed--this does
not take very long--and don't overcook. Remove meat and rest in a warm
place until all the meat slices are cooked. In another pan, over medium
heat, melt the remaining butter, add the squeezed spinach and the salt
and pepper, and stir until the spinach is hot. Divide the spinach into
four portions, spoon onto the
centre of the plate, top with three escalopes. Slice the anchovy butter
so it begins to melt over the hot meat. Serve immediately.

From an article in The Sydney Morning Herald by Shelli-Anne Couch.
3/2/93. Courtesy, Mark Herron.

NOTE: I have replaced the Kangaroo with both pork and rabbit, and turkey,
and it's worked lovely. - Karen From Blacktown New South Wales Australia.