Kangaroo Pepper Steak

Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.

16 minutes Prep: 8 minutes Cook: 8 minutes

3 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

6	ounces	kangaroo fillet	steaks
1/2	cup	beef stock	or veal stock (either home made or good quality store-bought stuff)
1	tablespoon	black peppercorns	freshly, crushed
1	tablespoon	green peppercorns	freshly, crushed
1	tablespoon	white peppercorns	freshly, crushed
1	tablespoon	sea salt
1	x	brandy	or cognac or cheap whisky, as needed
1	x	olive oil	as needed
5	each	butter	tiny knobs, softened

Rub a little olive oil into the surface of each steak, along with the salt and the cracked peppercorns.

Retain any excess peppercorns--you can add them to the sauce at the end.

Pre-heat the pan to medium high.

Place the steaks in the pan and fry for 3-4 minutes a side, depending on their thickness and how long they've been out of the fridge.

When you turn them, spoon a knob of butter over each one.

Once the steaks are cooked, place them on a plate and leave in a warm place.

Immediately add the excess peppercorns and the shot of brandy to the pan.

Careful, here.

If the pan's hot enough, the alcohol could flame up, setting your curtains and/or you on fire.

Stir with a wooden spoon while the alcohol reduces.

Once it has reduced, add the stock.

Once that's reduced by at least half, add the final knob of butter and cut the heat.

Stir the butter in and spoon the sauce over the steaks.

Serving Size 18g

Amount per Serving

Calories 3 0% of calories from fat