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Kangaroo steak

Name: Kangaroo steak
Total time: 20 min
Yield: serves 4
Ingredients: 4 steaks (150 g each) Viande de kangourou; 1 tbsp Olive oil; 1 pinch Salt; 1 tsp, cracked Pepper; 100 ml Red wine

Preparation time: 20 min
Servings: serves 4

Ingredients

serves 4

Viande de kangourou — to buy4 steaks (150 g each)
Olive oil — to buy1 tbsp
Salt — to buy1 pinch
Pepper — to buy1 tsp, cracked
Red wine — to buy100 ml

Preparation

Take the kangaroo steaks out of the fridge 20 minutes before cooking.
Season both sides generously with salt and cracked pepper.
Heat a cast-iron pan over high heat with a drizzle of oil, until it just starts to smoke.
Sear the steaks for 1 to 2 minutes on each side: kangaroo meat is very lean and should stay pink, otherwise it turns dry and stringy.
Remove the steaks from the pan and let them rest for 5 minutes under a sheet of foil.
Deglaze the pan with a splash of red wine and let it reduce to make a quick sauce.
Slice the steaks thinly against the grain and serve drizzled with the sauce.