And Red Onion Chutney
A Delicious Recipe
6 Kangaroo fillets, marinated in olive oil
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
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. Add the marinated fillets and fry 2 minutes each side. Then bake for a few more minutes.
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.
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.
Cover and simmer 20 minutes. Layer the kangaroo fillets on top of the chutney. Spoon the hot pears and sauce. Serve hot.