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Kangaroo with Roasted Eggplant and Capsicum

2 Red capsicums
1 md Eggplant
1/4 bn Curly endive
4 Leaves radicchio lettuice
500 g Kargaroo fillet
150 ml Claret
1 1/2 Litres strong beef stock
1 sm Tomato, diced


Cut capsicums & eggplant into 1 cm wide strips & roast. Seal kangaroo in a hot frypan with a little buttuer or oil, & finish cooking in a med oven till done. Meanwhile, reduce wine to two Tbls. & add stock. Continue to reduce to 240 ml total volume. Correct seasoning. Whisk in a little unsalted butter if a richer sauce is required. Rest meat for five minutes in a warm place before carving. To serve, toss lettuce with a little butter in frypan till wilted & soft. Divide evenly between four plated. Carve kangaroo & spread over lettuces. Arrange roasted vegetables around. Pour sauce over vetables & sprinkle with diced tomato.




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