Kangaroo & Mushrooms with Red Wine (Australia)
.
Yield
4 servingsPrep
5 minCook
8 minReady
15 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 600 | grams |
kangaroo fillet
|
* |
| 10 | each |
mushrooms, wild
|
*
|
| 40 | grams |
butter
good knob |
|
| ½ | each |
red wine
1/2 glass |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+2 | grams |
kangaroo fillet
|
* |
| 1E+1 | each |
mushrooms, wild
|
*
|
| 4E+1 | grams |
butter
good knob |
|
| 0.5 | each |
red wine
1/2 glass |
*
|
Directions
Melt the butter in a large iron frying pan or on a barbecue plate.
Brown kangaroo steak and add sliced mushrooms.
When the steak is browned on both sides quickly slice into pieces about 1½ to 2 cm thick.
Quickly brown the slices on both sides and cook until the steak is nearly cooked - not too well done please!
It should be still a little pink inside.
Throw in the red wine and allow to continue cooking for a few more moments.
Remove the meat and mushrooms and place on plates.
