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1
Slice the kangaroo fillet into thin slices, three per serving.
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2
Brush with olive oil and sprinkle lightly with black pepper.
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3
Remove stalks from spinach and wash leaves thoroughly.
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4
Plunge into rapidly boiling water for 30 seconds.
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5
Strain and immerse immediately in iced water to stop the cooking process and maintain the green colour.
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6
When cold, remove leaves from water and squeeze out as much liquid as possible.
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7
Refrigerate until ready to use.
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8
Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth.
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9
Scrape out onto a piece of foil and form into a sausage shape.
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10
Refrigerate until firm.
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11
Heat a large, heavy-base, cast-iron fry pan or grill plate until hot.
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12
Toss in the oiled meat slices and quickly sear on each side.
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13
Do not turn until the first side is properly sealed (this does not take very long) and don't overcook.
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14
Remove meat and rest in a warm place until all the meat slices are cooked.
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15
In another pan, over medium heat, melt the remaining butter, add the squeezed spinach and the salt and pepper, and stir until the spinach is hot.
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16
Divide the spinach into four portions, spoon onto the centre of the plate, top with three escalopes.
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17
Slice the anchovy butter so it begins to melt over the hot meat.
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18
Serve immediately.
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19
Note: Most people won't have ever tasted kangaroo.
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20
It is a sweet, strong-tasting meat, it's texture and taste described as somewhere between venison and liver.
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21
To eat kangaroo, you have to like game; you have to like offal and you have to be a red meat eater.
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22
It's a very big, very strong-tasting meat.
