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

"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.

Recipe by Chris Manfield from The Paragon Cafe,
Circular Quay. From an article in The Sydney Morning
Herald by Shelli-Anne Couch. 3/2/93. Courtesy, Mark
Herron.

Posted by Stephen Ceideberg; June 4 1993.

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