* Exported from MasterCook *

KANGAROO WITH ROASTED EGGPLANT AND CAPSICUM

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Meat Beef-Veal-Others-Game


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red capsicums -- bell peppers
1 med eggplant
1/4 bunch curly endive -- or lettuce
500 gr kangaroo fillet -- 1lb
150 milliliters claret -- 5 fl oz or red wine
1 liter beef stock -- 2 pints strong
1 sm tomato -- diced

Cut capsicums/bell peppers and eggplant into 1cm 3/4" 20mm wide strips and roast.
Sear kangaroo in a hot frypan with a little butter or oil, and finish cooking in a medium oven till done.
Meanwhile, reduce wine to two tbsp and add stock. Continue to reduce to 240 ml 6-7fl oz total volume.
Correct seasoning. Whisk in a little unsalted butter if a richer sauce is required.
Rest meat for five minutes in a warm place before carving.
To serve, toss lettuce with a little butter in frypan till wilted and soft.
Divide evenly between four plates. Carve kangaroo and spread over lettuces. Arrange roasted vegetables around. Pour sauce over vegetables and sprinkle with diced tomato.

Source:
"Magic (AOL Chat Host)"




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Per Serving (excluding unknown items): 71265 Calories; 5454g Fat (70.3% calories from fat); 5173g Protein; 15g Carbohydrate; 5g Dietary Fiber; 18994mg Cholesterol; 18158mg Sodium. Exchanges: 736 1/2 Lean Meat; 2 1/2 Vegetable; 622 1/2 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. : 2236 0 0 2169 1244 0 0

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