Printable version Exotic Meat
Non-illustrated recipe

Kangaroo Fillet with Prune Sauce

Origine : Gilles Debèze
  • For : 4 servings
  • Time : 50 minutes
  • Difficulty : easy

Ingredients for Kangaroo Fillet with Prune Sauce :

  • 250 g snowpeas
  • 4 kangaroo fillets
  • olive oil
  • salt and pepper
  • 1.5 tablespoon butter
  • red pepper in julienne
  • water
  • prune sauce
  • 200 g prunes
  • 15 cl water
  • 10 cl port wine
  • 80 g brown sugar
  • 70 g raspberry jelly
  • 15 g chili sauce
  • 2 cl white vinegar
  • 1 tablespoon lemon juice
  • salt
  • pepper

Technical stages for Kangaroo Fillet with Prune Sauce :

  • Prune sauce:
  • Poach the prunes in water with the Port wine and sugar. When cooked, puree. Add the other ingredients and cook over low heat until thick.
  • Season and keep warm.
  • Kangaroo:
  • Prepare the peas, removing the strings and cooking them a l'anglaise. Refresh.
  • In a large pan, cook the fillets in olive oil for 5 minutes approximately, depending on the size of the fillets. Keep warm (it is important to let the meat sit for as long as it cooked).
  • Saute the snowpeas in a bit of water and butter. Season to taste.
  • Serving:
  • Arrange the meat on a warm plate with a bit of prune sauce and decorate with a julienne of red pepper.
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The essentials

To make this recipe, some of these items will be required:

Brown cane sugarBrown cane sugar 3.60 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
"Excellence" sauce pan without lid Ø 20 cm"Excellence" sauce pan without lid Ø 20 cm 37.81 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro