* Exported from MasterCook *

KANGAROO MEDALLIONS WITH SPINACH AND CHAMPIGNONS

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Meat Beef-Veal-Others-Game


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
800 g kangaroo fillet -- 3/4 lb
400 g spinach -- 14oz smal sliced
blanched
400 g mushrooms -- 14oz smal sliced
1 cup cream
100 g unsalted butter
salt
pepper
nutmeg

Slice the fillet into 8 portions, pat to flatten.
Melt one third of the butter in a frying pan and cook the fillets approx. 2 minutes on each side.
Set aside to keep warm. Add a further one third of the butter to the pan, melt, then sauté in it the sliced mushrooms. Season with salt and pepper to taste, pour cream over and allow to boil until thickened.
Melt the remaining butter in a shallow pan, press out all liquid from the spinach, chop coarsely and toss in the melted butter. Grate over nutmeg to taste and pour in the remaining cream. Bring to the boil and stir until thickening.
Serving. Divide the spinach between the four warmed plates. Place two pieces of meat on each bed of spinach, pouring over the creamed champignon sauce.
Ideal vegetables to accompany are plain boiled cauliflower and grilled cherry tomatoes.




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Per Serving (excluding unknown items): 643 Calories; 47g Fat (65.1% calories from fat); 47g Protein; 10g Carbohydrate; 4g Dietary Fiber; 221mg Cholesterol; 190mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 1/2 Vegetable; 7 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 1220 0 0 0 0 0 0 0 0

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