Kangaroo fillet with chopped beetroot and anchovy butter
The sweetness and intensity of beetroot also goes very well with richly flavoured and dense-fleshed game meats such as kangaroo, squab pigeon, venison or hare.
Photo: Eddie Jim
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- 1 double fillet of kangaroo
- extra virgin olive oil
- freshly ground black pepper
- 10 shallots
- 1 tbsp butter
- 1 tsp castor sugar
- 1/3 cup port or red wine
- 2 large beetroot or 6 small beetroot
- 1 tbsp butter
- sea salt
- Title:Anchovy butter
- 40g butter, softened
- 3 anchovy fillets, chopped
- few drops lemon juice
Trim kangaroo of sinew, rinse and pat very dry with a clean cloth. Rub all over with extra virgin olive oil and grind over some black pepper. Leave at room temperature for 15 minutes before cooking, as this special cut is at its best served rare and you want it to be warm in the middle.
Place shallots in a small saucepan of cold water and bring to the boil. Drain, reserving 1/3 cup of cooking water. Cool and peel. Heat butter and sugar in a small pan, add shallots and the reserved water and cook until shallots are tender (about 10 minutes). Increase heat and add the port or red wine until it becomes syrupy. Set aside until needed.
Bake or boil beetroot, washed but unpeeled, until tender when pierced with a fine skewer. Drain and slip on disposable gloves to peel. Chop roughly and set aside until needed.· Make anchovy butter by mixing all the ingredients together. Set aside until needed.
Heat a heavy-based frying pan to very hot. Brown kangaroo thoroughly on one side for 3 minutes. Turn and brown the other side. Reduce heat and cook for another minute or so. Turn heat off and leave meat to rest while you reheat the shallots and toss the beetroot with 1 tbsp butter.
Slice the meat on an angle, sprinkle with salt and surround with the beetroot and shallots, and spoon on some anchovy butter.
This recipe features in Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store