Kangaroo Filets

Kangaroo Filets

With Mustard- Cream Sauce

Serves 3 to 4

• 1 pound kangaroo loin filets (about 1 inch thick)

• 1 tablespoon olive oil

• Sauce:

• ¼ cup dry sherry

• ¼ cup minced shallots or green onions

• 2 tablespoons Dijon mustard

• 1 cup whipping cream

1. Make sauce: Pour sherry into a small frying pan over high heat. Add shallots and cook until soft. Stir in mustard and cream. Bring to a boil, stirring, and cook until sauce thickens and shiny bubbles form(3 to 4 minutes)

2. Heat oil in a fry pan and cook filets over high heat for about 2 to 2½ minutes per side. Transfer to a warm plate and allow to stand for a further 2 minutes. Serve with sauce

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