Kangaroo with Roasted Eggplant and Capsicum

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Kangaroo with Roasted Eggplant and Capsicum Ingredients

2 Red capsicums	500 g Kargaroo fillet
1 md Eggplant	150 ml Claret
1/4 bn Curly endive	1 1/2 Litres strong beef stock
4 Leaves radicchio lettuice	1 sm Tomato, diced

Instructions for Kangaroo with Roasted Eggplant and Capsicum

Cut capsicums & eggplant into 1 cm wide strips & roast. Seal kangaroo in a hot frypan with a little buttuer or oil, & finish cooking in a med oven till done. Meanwhile, reduce wine to two Tbls. & add stock. Continue to reduce to 240 ml total volume. Correct seasoning. Whisk in a little unsalted butter if a richer sauce is required. Rest meat for five minutes in a warm place before carving. To serve, toss lettuce with a little butter in frypan till wilted & soft. Divide evenly between four plated. Carve kangaroo & spread over lettuces. Arrange roasted vegetables around. Pour sauce over vetables & sprinkle with diced tomato. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: VegetablesCuisine: Uncategorized