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     Title: Kangaroo Escalopes with Spinach and Anchovy Butter
Categories: Australian, Kangaroo, Ceideburg 2
     Yield: 4 servings

   600 g  Kangaroo fillet, trimmed
     2 bn Of English spinach
    12    Anchovy fillets
   200 g  Unsalted butter
     1 ts Lemon juice
     1 ts Black pepper freshly ground
     1 ts Sea salt
          Olive oil

 "Skippy" isn't something you make peanut sauce with in Oz.  It's an
 Ozzie term for kangaroo...  Naturally the first thing a non-Ozzie
 (and probably more than one Ozzie) eater will ask about kangaroo
 is++"What does it taste like?" This blurb from the accompanying
 article gives a hint. And it don't taste like chicken...

 "Most people won't have ever tasted kangaroo.  It is a sweet,
 strong-tasting meat, it's texture and taste described as somewhere
 between venison and liver...To eat kangaroo, you have to like game;
 you have to like offal and you have to be a red meat eater...It's a
 very big, very strong-tasting meat."

 Slice the kangaroo fillet into thin slices, three per serve.  Brush
 with olive oil and sprinkle lightly with black pepper.  Remove stalks
 from spinach and wash leaves thoroughly.  Plunge into rapidly boiling
 water for 30 seconds.  Strain and immerse immediately in iced water
 to stop the cooking process and maintain the green colour.  When
 cold, remove leaves from water and squeeze out as much liquid as
 possible.

 Refrigerate until ready to use.

 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.

 Scrape out onto a piece of foil and form into a sausage shape.
 Refrigerate until firm Heat a large, heavy-base, cast-iron fry pan or
 grill plate until hot.  Toss in the oiled meat slices and quickly
 sear on each side. Do not turn until the first side is properly
 sealed++this does not take very long++and don't overcook.  Remove
 meat and rest in a warm place until all the meat slices are cooked.
 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.  Divide the spinach into four portions, spoon onto the centre
 of the plate, top with three escalopes. Slice the anchovy butter so
 it begins to melt over the hot meat. Serve immediately.

 Makes 4 servings.

 Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
 article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
 Courtesy, Mark Herron.

 Posted by Stephen Ceideberg; June 4 1993.

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