|
Kangaroo Escalopes
with
Spinach and Anchovy Butter
Naturally
the first thing people will ask about kangaroo is "What does it taste
like?" Here is a description "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..."
|
|
Method
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.
|
