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
1 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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