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Kangaroo Fillet with a Whisky Sauce
4 individual Kangaroo Fillets
1 tbsp locally produced rapeseed oil
Salt and pepper for seasoning
For the Sauce
2 chopped shallots
1 glass of white wine
150ml double cream
50g locally produced blue cheese
Season the kangaroo fillets with a little salt and pepper and pan fry in the oil for approximately 3 minutes each side (try not to overcook as the meat is very low in fat and can easily dry out). Leave the meat to rest and then slice.
For the sauce;
Put the chopped shallots into the frying pan and cook slowly but do not colour.
Add whisky and ‘flambé’
Extinguish by adding white wine and reduce by one third.
Add chicken stock and reduce by half
Add the double cream.
Take off the heat and put the diced cheese into the sauce and allow to melt (Taste, add more blue cheese if you prefer a stronger flavour)
Place the sliced kangaroo fillets onto warm plates, pour over the sauce and serve with roast potatoes and green beans.