Kangaroo Fillet with Plum Sauce, Braised Cherry Tomatoes and Potato Wedges
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g fillet (s) kanaroo
- 500 g cherry tomato (s)
- 50 ml balsamic vinegar, dark
- 3 tablespoon sugar
- 1 package potato (s), potato wedges
- 50 ml red wine
- 200 ml wine (plum wine)
- 300 ml broth (instant)
- 2 tablespoon chilli sauce (sweet chilli sauce)
- 1 onion (s)
- 200 g plum (s) (prunes)
- 2 tablespoon sugar
- 1 tablespoon tomato paste
- 1 sprig thyme and rosemary
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roughly chop the onions and prunes. Roast with the sections in a little oil for about 3-4 minutes. Then add the tomato paste and roast for another 2 minutes. Now deglaze with the red wine and let it reduce completely. Then pour in the plum wine and reduce again. Now add the sugar, rosemary, thyme and the chilli sauce, toast briefly. Now pour in the broth and reduce the heat. Let simmer for about 30 minutes.
- Then pass the sauce through a hair sieve (if necessary, use a pastry card to cross out the leftovers). If the sauce is too thin, reduce it again. If not, add some soup powder to taste.
- Heat the oil in an oven-safe pan. Now season the kangaroo with salt and crushed black pepper and sear it on both sides. Pour into the tube (190 ° C) for approx. 8-10 minutes.
- Meanwhile, in a pan, bring the balsamic vinegar with sugar, salt and pepper to the boil. Now add the tomatoes. Let it reduce until a creamy consistency is obtained. Not too long, otherwise the balsamic vinegar will turn bitter. Remove the meat and let it rest for another 5 minutes, then serve.
- Prepare the Potatoe Wedges (potato wedges) according to the instructions on the packet.
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