Kangaroo With Roasted Eggplant And Capsicum

Recipe Ingredients

2		Red capsicums
1		Eggplant (medium)
1/4		Curly endive
4		Radicchio lettuce leaves
1 1/8 lbs	510g / 17oz	Kargaroo fillet
5/8 cup	148ml	Claret
6 3.3333333333333E+14/1.0E+15 cups	1501ml	Strong beef stock
		Salt - to taste
		Freshly-ground black pepper - to taste
		Unsalted butter - as needed
1		Tomato - diced (small)

Recipe Instructions

Cut capsicums and eggplant into 1/2-inch wide strips and roast. Sear kangaroo in a hot frypan with a little butter or oil, and finish cooking in a medium oven till done.

Meanwhile, reduce wine to two tablespoons and add stock. Continue to reduce to about 1 cup total volume. Correct seasoning. Whisk in a little unsalted butter if a richer sauce is required. Rest meat for five minutes in a warm place before carving.

To serve, toss lettuces with a little butter in frypan till wilted and soft. Divide evenly between four plates. Carve kangaroo and spread over lettuces. Arrange roasted vegetables around. Pour sauce over vetables and sprinkle with diced tomato.

This recipe yields ?? servings.

Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp

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