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Kangaroo Steak with Mushroom Sauce   HT  MC Australian  20mins   


Serves 4      Hot  Game  Alcohol  Main Course  Eggless  Australia  Oceania Pacific Rim



   4 x 175g/6oz Kangaroo Steaks

   Flour to coat

   50g/2oz Butter

   2 tbsp Vegetable Oil

   1 Onion, finely chopped

   225g/8oz Mushrooms, chopped

   390ml/13fl.oz. Coconut Milk

   180ml/6fl.oz. Dry White Wine

   3 teasp very coarsely ground Black Pepper

   1 teasp Mustard

   3 tbsp Freshly chopped Coriander





1. Rub the steaks with black pepper on all sides then coat with flour on all sides. Shake off any excess.


2. Heat oil and butter in a large frying pan, add the steaks and sauté for 3 minutes on each side. Transfer the steaks to a warmed platter, cover with foil and leave in a warm place.


3. Add the onions and mushroom to the frying pan and sauté for 4- 5 minutes.


4. Add the wine, bring to the boil then boil rapidly until most of it has evaporated, stirring constantly.


5. Add the coconut milk and continue to stir until it starts to thicken then stir in the pepper and mustard.


6. To serve -  pour the mushroom sauce over the steaks and sprinkle with chopped coriander. Serve immediately.


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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

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