Here it is. The best dish I have ever cooked. It was unbelievably delicious, and in spite of the fact I will be drooling the entire time I am writing this, I have decided this was just too good not to share with you all.
I swear this dish is a testament to the fact that butter makes everything tastes so much better. When added to sauces it seems to add a certain depth and richness in flavour. So please don't be worried about your waistlines when making this.
I guess we could be considered lucky to live in a country that eats the animals on our national coat of arms. Not only that but a country that encourages it. Kangaroo is so readily available from supermarkets these days, from fillets and steaks to mince and "kanga bangas". It is a deliciously tender and soft meat if cooked right but can be like chewing on an old leather boot if you over cook it.
Serves: 4 Prep time: 20 mins Cooking time: 45 minsIngredients:
4 Kangaroo steaks
1/2 cup vegetable oil
1 bulb of garlic - cut in half cross ways
4 large potatoes - peeled and cut into quarters
Braised Red Cabbage:
2 tbl spoon brown sugar
1 small brown onion - sliced
1 green apple - peeled, cored and sliced
1/2 red cabbage - sliced
150ml balsamic vinegar
Red wine sauce:
1 small brown onion - thinly diced
1/2 cup dry red wine
1 cup beef stock
1. Pre heat oven to 200°C. Pour the oil into a baking tray and add one half of the garlic bulb, cut side down. Place in the oven to allow the oil to heat up. Cook the potatoes in a large pot of boiling salted water until just softened on the outside. Drain and return to the saucepan over a low heat to ensure all liquid is evaporated. Gently rough up the outside of the potatoes. Use tongs to add the potatoes into the hot oil and coat well, season with salt. Place in the oven and cook for 30 mins, turning once, until outside is crispy and golden.
2. Meanwhile, in a medium saucepan, melt the butter and the brown sugar. Add the sliced onion and the apple. Cook for 3-4 minutes until slightly softened. Add the red cabbage and coat well with butter mixture. Pour in the balsamic vinegar and stir. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until cabbage is tender.
3. Heat a frying pan over medium high heat. Drizzle some olive oil over both sides of the kangaroo steaks and season with salt and pepper. Cook on one side until you can see juices rise to the top, flip over and cook on the other side until the same. The meat should still feel springy to the touch. Place on a plate and cover with foil to rest.
4. To make the red wine sauce; melt the butter, in the same pan used for the kangaroo, ove medium heat. Add the onion and cook until softened. Add the remaining half of the bulb of garlic. Pour in the red wine and simmer for 1 minute. Add the beef stock. Reduce heat and simmer for 10 minutes or until sauce is reduced and has thickened slightly.
5. Arrange the potatoes, cabbage and steak on a plate. Drizzle over the red wine sauce. Serve