Title: Kangaroo Pepper Steak with Mushroom Sauce
Categories: Australian Game Steak Mushroom
Yield: 1 Servings

1	kg	Kangaroo fillet or grilling
		Steaks
		Some flour
300	g	Mushrooms, chopped
1		Onion, finely chopped
3	tb	Butter
2	tb	Olive oil
400	ml	Can of coconut milk
2/3	c	Dry white wine
3	ts	Coarse ground black pepper
3		Dessert spoons Beerenberg
		Bavarian prepared Mustard
3	tb	Chopped coriander
		Salt to taste

Sprinkle steaks with flour and pepper, and rub in, both sides. Heat oil and quickly cook steaks until juices appear on the top surface, (about 3 minutes per side). Remove steaks to a warm plate to rest. Add butter to pan and saute onion and mushrooms for 4 minutes. Add wine to pan and boil down until almost dry, stirring. Add coconut milk and stir until it starts to thicken. Stir in mustard. Add salt to taste. Pour mushroom sauce over steaks, and sprinkle with chopped coriander. Serve with a side salad.

The original recipe used cream and parsley, but I found the coconut milk and coriander better complements the kangaroo flavour. Our local brand of mustard is excellent, but any good German mustard would do.

Glen from Adelaide From: Glen Jamieson Date: 18 Jan 97 National Cooking Echo Ä

previous

next