• 2 lbs. Kangaroo fillet (tenderloin), trimmed
• 3 Tbs. Clarified butter
• Marinade:
  • 1 bay leaf
  • 4 Tbs. Red wine vinegar
  • 3 Tbs. Virgin olive oil
  • 12 juniper berries
  • 6 cardamom pods
  • 2 garlic cloves, peeled and crushed
  • 2 star anise pods
  • 1 tsp. Black peppercorns
  • 2 thyme sprigs
• Veal stock:
  • 4 lb. veal shanks (sawn into 1½ inch chunks)
  • 3½ oz each of diced carrots, celery and onion
  • 6½ oz diced tomatoes
  • 3 sprigs each of thyme, marjoram
  • 2 bay leaves
  • 2½ cups dry white wine
  • 12 cups water
• Sauce:
  • Kangaroo fillet trimmings
  • 2 golden shallots, chopped
  • 1 Tbs. Diced carrot
  • 1 Tbs. Fresh thyme leaves
  • 1 tsp. Freshly ground black pepper
  • 1 Tbs. Chopped bacon
  • reserve marinade liquid
  • 4 Tbs. Red wine
  • ¾ cup (185 ml/6 fl oz) veal demi-glaze
• Garnish:
  • 2 Tbs. Butter
  • 24 golden shallots, peeled
  • rectangular-shaped chips
• 1 bunch spinach, washed
• 1 Tbs. Butter
• freshly ground black pepper

• To make the marinade, crush the bay leaf or pulverize it in an electric grinder. Add the bay leaf to the red wine vinegar and olive oil. Mix in the remaining marinade ingredients.
• To marinade the meat, place the meat into a suitable container and pour over the marinade. Place in the refrigerator for two days, turning the meat occasionally.
• To cook the meat, scrape the marinade from the meat, reserving the liquid for the sauce. Melt the clarified butter in a frying pan or skillet and gently cook the meat over a medium heat until brown on all sides. To cook rare to medium rare should take no more than 3-4 minutes. Leave the meat to stand in a warm place.
• To make the sauce, brown the sauce ingredients in the frying pan or skillet in which you have cooked the kangaroo. Deglaze the pan with the reserved marinade. Add the red wine and veal demi-glaze and reduce the sauce by one-third. Pass the sauce through a fine strainer.
• To prepare garnish, melt the butter in a heavy-bottomed saucepan and gently cook the shallots until they have caramelized, approximately 20 minutes.
• To prepare spinach, blanch the spinach in boiling water for a minute. Thoroughly drain, getting rid of as much excess water as possible, then heat with the butter and season with pepper.
• To make the veal stock, brown the veal shanks with the vegetables in a hot oven (approximately one hour). Deglaze the baking dish with white wine and remove the meat and liquid to a tall stock pot. Add the tomatoes and water and simmer for 12 hours. Strain, refrigerate and remove fat from the top of the stock when cold.
• To make the veal demi-glaze, add one tablespoon of tomato paste to two liters of veal stock and reduce to one liter.
• To serve, warm the serving plates and make a bed of spinach on each one. Carve the kangaroo meat and arrange on top of the spinach. Garnish with the glazed shallots and rectangular-shaped chips. Taste the sauce, adjust seasoning and then spoon the warm sauce around the meat and spinach.

Make 6-8 servings.

Recipes supplied by the Master Chef of Hotel Inter·Continental Sydney, Australia