* Exported from MasterCook *

KANGAROO MEDALLIONS WITH BALSAMIC GLAZE

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : 0-5G Low Carb Meat Game
Regional Australian Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g Kangaroo fillet -- 8oz
cut into thin medallions
2 tbsp soy protein isolate -- for dusting meat
1/4 cup clarified butter
3 tbsp balsamic vinegar
1 cup red wine
1 tbsp seeded mustard
1 tbsp French mustard
1 tbsp softened butter
1 tbsp soy protein isolate -- mix with butter
2 tbsp chopped parsley
salt and pepper to taste.

Trim meat and slice into thin medallions and hit a few times with the cleaver to make thin. Allow about 3 pieces per person (about 75g 2 1/2 oz each). Toss in soy.

Melt clarified butter in a large pan. When hot add kangaroo medallions and cook quickly to seal both sides. Remove from pan and keep warm while you make the sauce. It may be necessary to fry in two batches, depending on the size of your pan. Don't overcrowd the pan - the meat should always fry, don't let it stew.

Mix mustards into the wine. Mix extra softened butter with 1 tablespoon soy to a soft paste (this is used to thicken sauce at the end).

Tip out leftover butter from the frying pan. Add vinegar to hot pan and bring to the boil. Add wine and boil quickly until reduced by half. Finally add grated onion and thicken sauce by whisking in dobs of the butter mixture, stirring until sauce thickens. Boil for a few minutes and then add chopped parsley. Pour over the medallions.










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Per Serving (excluding unknown items): 273 Calories; 19g Fat (73.9% calories from fat); 13g Protein; 2g Carbohydrate; trace Dietary Fiber; 76mg Cholesterol; 189mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 1220 0 0 0 0 0 943 943 222 0 0 0