Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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