kangaroo with port sauce

kangaroo with port sauce

The Porto sauce: chop shallots, red onion, chestnut mushrooms and garlic cloves in brunoise. Keep a few nice big mushrooms. Stew the chopped vegetables in some butter. Add thyme, bay leaf, ginger, cloves, juniper berries, star anise, tarragon, a few turns of the pepper mill and peeled tomatoes and simmer for another five minutes. Then add red wine, Port wine, veal stock and balsamic vinegar and reduce by 1/3. Sieve the sauce and thicken if required. The vegetables: cut the preserved mushrooms into slices and fry them over a high heat in a pan sprayed with a little olive oil. Cut cylinders out of sweet potato and yellow turnip. Steam them for a few minutes, let them cool down and then fry them brown in a pan with a little butter.
ingredients - info
whole canned tomatoes red wine red Port veal stock balsamic vinegar sweet potato yellow turnips cherry tomatoes young carrots spring onion parsley red onions olive oil salt
Roast a handful of cherry tomatoes in a hot pan. Steam the young carrots for a few minutes, cut them in half and fry them in a grill pan. Deep-fry leaf parsley in a pan with a few splashes of olive oil. Cut the red onions into nice rings and marinate them for an hour in red wine. Dry them and fry them on one side in a pan with a little olive oil. Steam the pipe onions briefly and cover. The kangaroo: Season the steaks with pepper, salt and thyme. Fry them for 2 minutes on each side on high heat and then for another 3 minutes on each side on low heat. Set aside covered and pre-cut. On the dinner plate: decorate the plate to your own inspiration with all the components of this dish.
Nederlands - français
kangaroo steaks shallots red onion chestnut mushrooms garlic cloves butter thyme bay leaf ginger cloves juniper berries star anise tarragon pepper from the mill
?
Belgian Cuisine and more creative cooking

kangaroo

with port sauce

The Porto sauce: chop shallots, red onion, chestnut mushrooms and garlic cloves in brunoise. Keep a few nice big mushrooms. Stew the chopped vegetables in some butter. Add thyme, bay leaf, ginger, cloves, juniper berries, star anise, tarragon, a few turns of the pepper mill and peeled tomatoes and simmer for another five minutes. Then add red wine, Port wine, veal stock and balsamic vinegar and reduce by 1/3. Sieve the sauce and thicken if required. The vegetables: cut the preserved mushrooms into slices and fry them over a high heat in a pan sprayed with a little olive oil. Cut cylinders out of sweet potato and yellow turnip. Steam them for a few minutes, let them cool down and then fry them brown in a pan with a little butter.
Roast a handful of cherry tomatoes in a hot pan. Steam the young carrots for a few minutes, cut them in half and fry them in a grill pan. Deep-fry leaf parsley in a pan with a few splashes of olive oil. Cut the red onions into nice rings and marinate them for an hour in red wine. Dry them and fry them on one side in a pan with a little olive oil. Steam the pipe onions briefly and cover. The kangaroo: Season the steaks with pepper, salt and thyme. Fry them for 2 minutes on each side on high heat and then for another 3 minutes on each side on low heat. Set aside covered and pre-cut. On the dinner plate: decorate the plate to your own inspiration with all the components of this dish.
whole canned tomatoes red wine red Port veal stock balsamic vinegar sweet potato yellow turnips cherry tomatoes young carrots spring onion parsley red onions olive oil salt
kangaroo steaks shallots red onion chestnut mushrooms garlic cloves butter thyme bay leaf ginger cloves juniper berries star anise tarragon pepper from the mill
?
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Belgian Cuisine and more creative cooking
Nederlands
français
DIRECTIONS
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
INGREDIENTS