Pear and Red Wine Glazed Kangaroo Fillet (Or Beef) With Macadami

May 30, 2023May 30, 20230 2

Juicy Kangaroo or Beef Fillet with Pear and Red Wine Glaze and Macadamias

Pear and Red Wine Glazed Kangaroo Fillet (Or Beef) With Macadami

by The Chefin Main

Prep

10 min

Cook

40 min

Ready In

50 min

Level

Easy

Rating

Ingredients

	1 tablespoon macadamia nut oil ( can substitute olive oil )
	1/2 cup roasted macadamias ( whole or halved )
	600 g thick loin kangaroo fillets ( can substitute beef or venison )
	fresh ground black pepper
	1/2 cup red wine
	1 fresh pear , peeled and cut into slices ( can use a canned pear )
	1/4 cup pear juice ( or juice from the canned fruit )
	2 tablespoons red currant jelly or 1 tablespoon cranberry jelly

Nutrision Information

Servings Per Recipe

Calories

380

Sugar

Fat

22g

This Australian-inspired dish combines two of the country's iconic foods: kangaroo meat and macadamia nuts. Kangaroo fillets are a tender cut of meat that is lean and high in iron, protein, and omega-3 fatty acids. The pear and red wine glaze adds a touch of sweetness to the dish, while macadamia nuts provide a beautiful crunchy texture. The dish can be served with roasted vegetables or a salad to make it a complete meal.

Instructions

1.	Preheat the oven to 180°C.
2.	Place macadamia nuts in a dry pan and toast them until fragrant (3-4 mins). Remove them from the pan and set aside.
3.	Add 1 tablespoon of macadamia nut oil to the pan and heat until almost smoking. Add kangaroo fillets (or beef/venison) and cook for 1-2 minutes on each side until browned.
4.	Season the meat with black pepper, transfer it to a baking tray and place it in the oven. Bake the fillets until cooked to your liking (15-20 mins for medium-rare, 25-30 mins for medium, and 35-40 mins for well-done)
5.	In a separate pan, add red wine, pear slices, and pear juice. Simmer until the liquid has reduced by half. Add jelly and stir in until the liquid thickens.
6.	Serve the meat hot, pour the glaze on top of each fillet and sprinkle the nuts.

PROS

Kangaroo meat is lean, high in protein and rich in iron, and it is a true representation of Australia’s unique culinary heritage.

The addition of macadamias and pear red wine glaze provides the dish with a sweet and savory flavor that is sure to delight your taste buds.

CONS

Kangaroo meat is not widely available everywhere and can be expensive.

It has a strong gamey flavor which might not suit everyone’s taste.

HEALTH & BENEFITS

Kangaroo meat is an excellent source of lean protein and iron, with lower levels of saturated fat than traditional meat.
Macadamias are a good source of healthy fats, fiber, and antioxidants.
The pear used in the recipe adds fiber to the dish which promotes digestion and is good for overall gut health.
Red wine is high in antioxidants and can lower the risk of heart disease.