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Food

Kangaroo Fillet & Merlot Jus

Preparation time
25 mins
Cooking time
40 mins
Serves
4

Shaw Vineyard Estate is one of many Canberra District highlights and Olleyville Restaurant chef Anthony Davis shows how the region's food and wine really shine. The gentle gamey flavour of his kangaroo dish complements the subtle fruits and low tannins of the Shaw Vineyard Estate Merlot for a well balanced dish.

Ingredients

4 x 125g kangaroo fillets

4 medium potatoes, peeled, cut into chunks

3 bunches baby beets, washed
and trimmed

120ml extra virgin olive oil

20g butter

4 large king brown mushrooms, trimmed, cut in half lengthways

½ medium onion, diced 

1 clove garlic, crushed

1 small carrot, diced 

¼ cup diced celery

1 tbsp tomato paste

100ml Shaw’s Merlot

250ml beef stock

Micro herbs, to garnish

Method

1. Pre heat oven to 175°C.

2. Bring a large pot of water to the boil.  Cook potatoes for 3 minutes. Drain,
place on a baking tray lined with paper towel. Leave to cool. 

3. Lightly toss baby beets with 20ml olive oil and salt and pepper. Roast for 15-20 minutes or until soft and tender, carefully peel beets.

4. Heat 20ml oil and butter in a frying pan over medium high heat, add mushrooms, flat side down, season with salt and pepper. Cook for 5-8 minutes, turning frequently. Remove. Return frying pan to high heat with 60ml oil. Add potatoes, cook, turning frequently for 7–10 minutes. Keep warm in oven. 

5. Heat 20ml oil in a frying pan over high heat, season kangaroo and cook for 2–3 minutes each side. Transfer to a plate, cover with foil. Transfer to oven, cook for 5 minutes. Set aside to rest for
5 minutes, before slicing.

6. Re-heat pan to medium, gently fry onion, garlic, carrot and celery for 5 minutes or until soft and slightly caramelised. Add tomato paste, cook, stirring, for 1 minute. Increase heat to high, add Merlot, reduce by half, add beef stock, cook until mixture reduces slightly. Strain.

7. Serve kangaroo with potatoes, mushrooms, sauce and micro herbs.

 

Wine Match: Shaw Vineyard Estate Merlot 2016

Food
Preparation time
25 mins
Cooking time
40 mins
Serves
4

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