Behind the Recipes
Kangaroo Filets With Mustard - Cream Sauce by Fossil Farms
Makes 2-4 servings
INGREDIENTS:
1 lb. kangaroo loin filets (about 1 inch thick)
1 tbsp. olive oil
Sauce:
1/4 cup dry sherry
1/4 cup minced shallots or green onions
2 tbsp. Dijon mustard
1 cup whipping cream
PREPARATION:
Sauce:
1. Pour sherry into a small frying pan over high heat. Add shallots and cook until soft.
2. Stir in mustard and cream. Bring to a boil, stirring, and cook until sauce thickens and shiny bubbles form, 3 to 4 minutes.
Kangaroo Fillets:
1. Heat oil in a fry pan and cook filets over high heat for about 2 to 2 1/2 minutes per side.
2. Transfer to a warm plate and allow to stand for a further 2 minutes. Serve with sauce.
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