Kangaroo Fillet with Sautéed Apples

Ingredients

• 600 g kangaroo fillet
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 200 ml poultry stock
• 100 ml dry red wine
• 60 g chopped macadamia nuts
• 2 apples (e.g., Granny Smith)
• 4 tbsp butter
• 1 tbsp whole‑grain sugar

Instructions

1. 1.

   Wash the kangaroo fillet, pat it dry and cut into four evenly sized slices. Season with salt and pepper. Heat oil in a pan and sear the meat on both sides over high heat. Remove from the pan and transfer to a preheated oven at 100 °C (80 °C fan; gas: level 1‑2) on a rack (with a fat tray underneath) for about 20 minutes.

2. 2.

   Deglaze the pan with the stock and red wine, letting it reduce by roughly half.

3. 3.

   Toast the nuts in an oil‑free pan until golden brown. Wash the apples, quarter them, remove cores, and cut into thin strips. Heat 2 tbsp butter in a non‑stick pan, sauté the apples for 2–3 minutes, then sprinkle with sugar. Add 1–2 tbsp water and glaze the apples.

4. 4.

   Remove the fillets from the oven and let rest briefly. Stir the remaining cold butter into the sauce and season with salt and pepper. Plate the fillets, drizzle with sauce, and garnish with apples and nuts.