Kangaroo with Wine Sauce

Ingredients

• 4 kangaroo fillets
• 12 shallots
• 400 ml Australian red wine
• 2 tbsp balsamic vinegar
• 2 tbsp Vegetable oil
• 20 g ice‑cold butter
• Salt
• Pepper
• 450 g pak choi

Instructions

1. 1.

   Wash the pak choi, trim the lower stem ends and blanch in boiling salted water for 7 minutes; remove and shock in cold water.

2. 2.

   Peel and halve the shallots; simmer with red wine and vinegar over high heat until the liquid has reduced by half.

3. 3.

   Heat oil in a heavy skillet; sear the fillets in the hot fat, 1 minute per side on maximum heat.

4. 4.

   Reduce heat and finish cooking each side for 3 minutes. Season with freshly ground salt and pepper, remove from pan and wrap in foil.

5. 5.

   Stir the wine‑shallot reduction into the pan juices, fold in butter shards; warm the pak choi in this sauce.

6. 6.

   Slice the fillets into wide strips and serve with the sauce and pak choi.