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Kangaroo Pepper Steak with Mushroom Sauce
1 kg Kangaroo fillet or grilling steaks
300 g Mushrooms, chopped
1 Onion, finely chopped
3 tb Butter
2 tb Olive oil
400 ml Can of coconut milk
2/3 c Dry white wine
3 ts Coarse ground black pepper
3 Dessert spoons Beerenberg
Bavarian prepared Mustard
3 tb Chopped coriander
Salt to taste
Sprinkle steaks with flour and pepper, and rub in, both sides. Heat oil and quickly cook steaks until juices appear on the top surface, (about 3 minutes per side). Remove steaks to a warm plate to rest. Add butter to pan and saute onion and mushrooms for 4 minutes. Add wine to pan and boil down until almost dry, stirring. Add coconut milk and stir until it starts to thicken. Stir in mustard. Add salt to taste. Pour mushroom sauce over steaks, and sprinkle with chopped coriander. Serve with a side salad.
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