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Kangaroo Fillet With Poached Pear And Red Onion Chutney
Ingredients
- 6 x kangaroo rib fillets (Marinated in extra virgin olive oil,garlic and cracked black pepper)
- 4 x poached pears
- 500 gm red onion
- 100 ml red wine vinegar
- 3 Tbsp. sugar
- 3 x cloves
- 100 ml good veal stock
- 100 ml pear liquor
- 75 gm butter salt and pepper light extra virgin olive oil
- 4 x hard pears (peeled with stalk left intact)
- 1/2 c. sugar
- 8 x juniper berries Rind of one orange and one lemon
- 1 c. port
- 1 c. cabernet savignon
- 1 x cinnamon quill
Directions
- Finely slice the onion into rings and sweat over a low heat till translucent/soft then add in vinegar cloves and sugar.continue cooking for a further 5 min , stirring occasionally,then set aside. Heat the oil in a cast iron pan till almost smoking.Remove the fillets from the marinade and fry for 2 min on each side and then place them in a warm oven for several min.Remove from the oven and set aside in a hot place for 5 .Place the veal stock and pear liquor in a pan and reduce to a syrupy consistency then remove from heat and whisk in the butter.Slice the fillets and arrange them on top of the chutney top it with a warmed pear and pour over the sauce.
- Poached Pears:Place all ingredients into a saucepan with a tightly fitting lid and simmer for twenty min.
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