Kangaroo with Roasted Eggplant and Capsicum
Try this Kangaroo with Roasted Eggplant and Capsicum recipe, or contribute your own. "Endive" and "Meats" are two of the tags cooks chose for Kangaroo with Roasted Eggplant and Capsicum.
Yield: 1 Servings Ready in 1 hours
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Kangaroo with Roasted Eggplant and Capsicum Preparation
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
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Kangaroo with Roasted Eggplant and Capsicum Reviews
GOOD IDEA.PRESENTATION SHUD BE BETTER.
6 years, 7 months, 2 weeks, 11 hours, 24 minutes ago