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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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