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To prepare the chutney: slice the onion, thin rings and simmer until tender. Add vinegar, and sugar and cook 5 minutes, stir occasionally. Set aside for later. In a saucepan heat some oil, high heat.

Meat and Casseroles


Pear Kangaroo

  • And Red Onion Chutney

  • A Delicious Recipe

Ingredients

  • 6 Kangaroo fillets, marinated in olive oil

  • Garlic

  • Black pepper, minced

  • 4 stir-fried pears

  • 500 gr. onions, red

  • 100 ml black vinegar

  • 3 tablespoons sugar

  • 100 ml meat broth

  • 100 ml pear liquor

  • 1 glass of wine

  • 75 gr. butter

  • Grated orange rind

  • Grated lemon rind

  • Salt

  • Pepper

  • Olive oil

Preparation

  1. To prepare the chutney: slice the onion, thin rings and simmer until tender.

  2. Add vinegar, and sugar and cook 5 minutes, stir occasionally.

  3. Set aside for later. In a saucepan heat some oil, high heat. Add the marinated fillets and fry 2 minutes each side. Then bake for a few more minutes.

  4. Take it out of the oven and keep in a warm place for 5 minutes. Meantime, pour the meat broth in a skillet and add the pear liquor, stir until it thickens.

  5. Take away from heat and add butter. In a saucepan, stir-fry the pears (no seed, peeled); add sugar, grated orange rind, grated lemon rind, 1 glass of cabernet sauvignon, and some cinnamon.

  6. Cover and simmer 20 minutes. Layer the kangaroo fillets on top of the chutney. Spoon the hot pears and sauce. Serve hot. 


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