Kangaroo Medallions with Tarragon & Mustard Sauce

Kangaroo tournedos with Tarragon & Mustard Sauce

In Australia, kangaroos are not domesticated for farming but instead range freely on grazing land before being harvested for their meat. The finer cuts – fillet, loin, rump – can be prepared as steaks. They are deep ruby red with an intense gamey flavour, not dissimilar to venison.  Sliced into medallions and simply pan-fried in foaming butter, these kangaroo medallions were worthy of a dinner party. I served them with thrice-cooked chips and a tangy tarragon and mustard sauce. 

Serves 2

2 kangaroo fillets, each weighing approx. 200g
75g unsalted butter
Salt and freshly ground black pepper

For the tarragon and mustard sauce

Small handful tarragon leaves
1 tbsp Dijon mustard
2 egg yolks
4-5 tbsp olive oil
Juice of half lemon

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1. Slice the kangaroo fillets into medallions, approx. 2.5 cm thick. Press down with the heel of your hand to flatten.

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2. Heat the butter in a large frying pan and when foaming, cook the medallions for approx. 2 mins each side. Transfer to a warm plate.

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3. To make the sauce, put all the ingredients into a food processor and whiz until smooth.

4. Serve the kangaroo medallions with a dollop of sauce, thrice-cooked chips and steamed bok choy.

• Thanks to Alternative Meats, who supplied me with the kangaroo fillets for review purposes. This recipe is modified from The Exotic Meat Cookbook by Jeanette Edgar and Rachel Godwin.

 

 

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