Kangaroo & Mushrooms with Red Wine (Australia)
Submitted by happyzhangbo
Kangaroo steak with wild mushrooms and red wine, seared fast in butter and served pink inside. An authentic Australian recipe ready in 15 minutes on a skillet or barbecue plate.
YIELD
4 servingsPREP
5 minCOOK
8 minREADY
15 minKangaroo is one of Australia’s leanest, most sustainable red meats, and the number one rule for cooking it appears right in these directions: do not overcook it. Sear the fillet in butter, slice it, brown the slices quickly, and pull it when it’s still a little pink inside. Overcooked kangaroo turns dry and tough fast.
Wild mushrooms go in alongside the meat, a splash of red wine finishes the pan, and that’s genuinely all there is to it. Fifteen minutes from cold fillet to plate.
This works equally well on a cast iron skillet indoors or on a barbecue plate outside, which is how most Australians would cook it. Serve with something simple alongside so the meat stays the focus.
Ingredients
Directions
Melt the butter in a large iron frying pan or on a barbecue plate.
Brown kangaroo steak and add sliced mushrooms.
When the steak is browned on both sides quickly slice into pieces about 1½ to 2 cm thick.
Quickly brown the slices on both sides and cook until the steak is nearly cooked - not too well done please!
It should be still a little pink inside.
Throw in the red wine and allow to continue cooking for a few more moments.
Remove the meat and mushrooms and place on plates.
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