Kangaroo escalopes with spinach and anchovy butter
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Kangaroo escalopes with spinach and anchovy butter
  Spinach    Butter    Australian  
Last updated 6/12/2012 1:01:25 AM. Recipe ID 24693. Report a problem with this recipe.
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      Title: Kangaroo escalopes with spinach and anchovy butter
 Categories: Australian, Kangaroo, Ceideburg 2
      Yield: 4 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
 
  "Skippy" isn't something you make peanut sauce with in Oz.  It's an
  Ozzie term for kangaroo...  Naturally the first thing a non-Ozzie
  (and probably more than one Ozzie) eater will ask about kangaroo
  is++"What does it taste like?" This blurb from the accompanying
  article gives a hint. And it don't taste like chicken...
  
  "Most people won't have ever tasted kangaroo.  It is a sweet,
  strong-tasting meat, it's texture and taste described as somewhere
  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."
  
  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 maintain 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.
  
  Makes 4 servings.
  
  




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Recipe ID 24693 (Apr 03, 2005)

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