Kangaroo With Shiraz Butter Sauce Recipe

Name: Kangaroo With Shiraz Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (400 g) kangaroo fillets, about 400g each; 2 tablespoons olive oil; salt & pepper; 20 g butter; 1 bunch Baby Spinach, washed; 1/4 cup lemon juice; Shiraz Butter Sauce; 20 g butter; 1 tablespoon olive oil; 150 g shallots, finely chopped; 1 small carrot, finely chopped; 1 stick celery, finely chopped; 250 ml shiraz wine; 1 1/2 cups beef stock; 1 cup water; 50 g butter, extra

Servings: persons

3 (400 g) kangaroo fillets, about 400g each
2 tablespoons olive oil
salt & pepper
20 g butter
1 bunch Baby Spinach, washed
1/4 cup lemon juice
Shiraz Butter Sauce
20 g butter
1 tablespoon olive oil
150 g shallots, finely chopped
1 small carrot, finely chopped
1 stick celery, finely chopped
250 ml shiraz wine
1 1/2 cups beef stock
1 cup water
50 g butter, extra

1
Trim kangaroo of sinew and halve lengthwise. Reserve trimmings for later. Season olive oil with salt and pepper. Rub over each fillet, then cover and chill for 1 hour.
2
Start Shiraz Butter sauce and set aside.
3
Preheat oven to 200u00b0C.
4
Heat a non-stick frying pan over high heat and seal fillets on both sides quickly, until browned. Transfer to a oven-proof pan and roast for 8 minutes. Remove from oven, cover with tin foil and let rest about 10 minutes in a warm place.
5
Meanwhile , melt the butter in a frying pan until it starts to foam slightly. Add spinach in all at once. As it starts to wilt add lemon juice and season to taste.
6
Mound spinach onto warm serving plates, top with sliced kangaroo. Spoon sauce around and drizzle a bit over the steak.
7
Shiraz Butter Sauce: Melt butter and oil in a wide suace pan. Add vegetables and meat trimmings. Stir over medium heat for 5 minutes. Add wine, stock, water and simmer for 20 minutes or until only about 1/2 cup liquid remains. Strain and set aside.
8
Once fillets come out of the oven, heat the reserved sauce and add cooking juices from roasting pan. Whisk in the extra butter slowly until emulsified.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 (400 g) kangaroo fillets, about 400g each, 2 tablespoons olive oil, salt & pepper, 20 g butter, and more.

Yes, Kangaroo With Shiraz Butter Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kangaroo With Shiraz Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions