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PEAR AND RED WINE GLAZED KANGAROO FILLET WITH MACADAMIAS
Ingredients
- 4 sheets filo pastry
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melted butter
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1/2 cup finely chopped raw macadamias
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1/4 cup caster sugar to serve
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sweetened créme fraiche, double cream or fresh ricotta
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honey roasted or butter candied macadamias
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mixed berries
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icing sugar
Method
Heat macadamia oil in a large heavy-based pan. If using raw macadamias, add them to the pan and cook over a medium heat until golden brown. Remove and drain on kitchen paper. Season kangaroo with pepper, add to the hot oil and cook for 2-3 minutes on each side or until cooked as desired (medium rare is the most tender). Remove from the pan, cover with foil and keep warm. Deglaze pan with red wine and pear juice, add pears and jelly and cook for 2-3 minutes or until sauce is glaze consistency. Return kangaroo and macadamias to pan, turning to coat with the glaze. Serve with the glaze spooned over and around the plate. Serves 4
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