Kangaroo Fillet With Pepper Sauce Recipes

Steps:

• In a bowl, mix everything together except for the sour cream. Place kangaroo fillets in mixture and coat well. Cover the bowl with cling wrap and let marinate for at least 4 hours, turning fillets every so often. When first coming up with this recipe I marinated mine for 14 hours :).
• After marinating. Melt some butter in a hot frying pan and cook fillets for about 8 minutes on each side or to your preferred cookedness. (Depending also on the thickness of the fillets).
• Once fillets have cooked, pour the remaining marinade into the frying pan and bring to the boil, stirring constantly. Add the sour cream and mix well. Salt and pepper to taste and spoon over the kangaroo fillets.
• Serve on a bed of mashed potato and some vegies!

Steps:

• Mix the cooking oil and salt on a plate and coat the fillet with the mixture.
• Heat a fry pan over a medium heat.
• Fry the fillet on one side until droplets of pink juice form on the surface.
• Turn the fillet and repeat the process, then remove it from the pan and cover it with foil or a saucepan lid while you are making the sauce.
• Crush the peppercorns roughly and place them in the hot pan.
• Pour the water into the pan and stir to deglaze the pan and incorporate the remaining juices.
• Mix the cornflour with a little water and stir it into the sauce, a little at a time, until the sauce thickens.
• Serve the fillet with the sauce and a green salad.