Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Kangaroo Escalopes with  Anchovy   HT  MC  10mins plus chilling


Serves  4      Hot  Game  Fish  Main Course  Gluten Wheat Free  Eggless



450g/1lb Kangaroo Fillet, trimmed

12 tinned Anchovy Fillets

100g Butter, softened

Salt and Black Pepper

1 teasp Lemon Juice

Olive Oil




1. Place half the softened  butter in a blended or food processor together with the anchovies, salt, pepper and lemon juice. Mix until well blended.


2. Transfer onto a piece of foil and form into a sausage  shape. Refrigerate until set.


3. Slice the kangaroo fillet into 12 thin slices and brush with olive oil.  Season lightly with black pepper.


4. Heat a large frying pan until very hot. Add the oiled kangaroo slices, a few at a time and quickly sear on each side. Do not turn until the first side is properly sealed - about 1-2 minutes.


5. To serve - slice the anchovy butter into 12, transfer the meat to a warmed serving platter and place the rounds of butter on top so they melt over the hot meat. Serve immediately.




More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  



Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.



Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©