Ingredients
-
½ lb kangaroo fillet (or substitute with lean beef or venison)
-
1 tbsp olive oil
-
1 tbsp butter
-
½ small red onion, finely chopped
-
2 cloves garlic, minced
-
1 tbsp bush tomato chutney (or sun-dried tomato paste if unavailable)
-
½ cup dry red wine
-
¼ cup beef or vegetable stock
-
1 tsp wattleseed (optional for authentic flavor)
-
1 tbsp cream (optional for richness)
-
Salt and cracked pepper to taste
-
Fresh thyme or native pepperberry for garnish
Instructions
1. Sear the Kangaroo
Preheat the Nutri-Stahl 1 Qt over medium-high heat.
Add olive oil and sear kangaroo fillet medallions for 2–3 minutes per side, until browned but still medium-rare inside.
Remove from the pan and let rest — the pan’s precision heat control ensures an even sear without overcooking this lean meat.
2. Build the Sauce Base
Reduce heat to medium. Add butter, onions, and garlic.
Sauté for about 2 minutes until softened and aromatic.
Stir in bush tomato chutney and wattleseed, blending them into the onion mixture.
3. Deglaze and Reduce
Pour in red wine, scraping the pan’s surface to lift browned bits — this builds depth.
Add stock and simmer uncovered for 5–7 minutes until reduced by half and slightly thickened.
4. Finish the Sauce
Stir in a small splash of cream (optional) for a silky texture.
Return the kangaroo medallions to the pan, coating them in the reduction for 1–2 minutes to absorb flavor.
Season with salt and pepper to taste.
