For the Kangaroo
- 200g Kangaroo Steak
- 1 Clove Garlic, crushed
- 2 glasses red wine
- A few springs chopped Rosemary
For the Pear
- 1/2 pear cut into thick slices
- 50g butter
- a little caster sugar
For the Sauce
- 1/2 small onion
- half glass port
- 50ml cassis
- Marinate the steak in a mix of red wine, crushed garlic and chopped rosemary for at least 12 hours.
- Soak the steaks in some olive oil whilst you prepare the pear, onion etc.
- Preheat your oven to Gas Mark 6. Seal the steaks in a pan over a high heat.
- Wrap the steaks in baking foil and bake in the oven at gas mark 6 for 10-15 minutes. The steaks should be pink.
- While the steaks are cooking, melt the butter and sugar in a pan. When this has melted, brown the pear on both sides.
- To make the sauce, fry the onions until soft but not brown.
- Add the port and cassis and simmer gently for 5-10 minutes.
- Serve the steaks topped with the pear slices and the sauce poured over.
For the Kangaroo
- 200g Kangaroo Steak
- 1 Clove Garlic, crushed
- 2 glasses red wine
- A few springs chopped Rosemary
For the Pear
- 1/2 pear cut into thick slices
- 50g butter
- a little caster sugar
For the Sauce
- 1/2 small onion
- half glass port
- 50ml cassis
- Marinate the steak in a mix of red wine, crushed garlic and chopped rosemary for at least 12 hours.
- Soak the steaks in some olive oil whilst you prepare the pear, onion etc.
- Preheat your oven to Gas Mark 6. Seal the steaks in a pan over a high heat.
- Wrap the steaks in baking foil and bake in the oven at gas mark 6 for 10-15 minutes. The steaks should be pink.
- While the steaks are cooking, melt the butter and sugar in a pan. When this has melted, brown the pear on both sides.
- To make the sauce, fry the onions until soft but not brown.
- Add the port and cassis and simmer gently for 5-10 minutes.
- Serve the steaks topped with the pear slices and the sauce poured over.
