Kangaroo Medallions with Red Wine Shallot Sauce
The shallots and red wine make the sauce here, while sweet potatoes, green beans and cherry tomatoes each keep their own texture. I cook the vegetables separately so the potatoes can brown without turning the beans soft. The mistake to avoid is leaving the kangaroo in a fiercely boiling sauce; reduce the sauce first, then finish the medallions gently and check the center with a thermometer.
Ingrédients
- 4 bacon-wrapped kangaroo medallions about 4 oz each, roughly 1 to 1 1/4 inches thick
- 1/2 cup finely chopped shallots
- 1/2 cup dry red wine
- 3/4 cup prepared brown veal stock with a light sauce consistency not undiluted concentrate
- 2 teaspoons neutral oil
- 1/4 teaspoon fine salt plus more after tasting the sauce
- 1/4 teaspoon freshly ground black pepper
- 1 lb sweet potatoes peeled and cut into 1/2-inch-thick short wedges
- 8 oz green beans trimmed
- 8 oz cherry tomatoes
- 2 tablespoons butter or cooking margarine divided
- 1 teaspoon neutral oil
- 1/4 teaspoon fine salt plus salt for the blanching water
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat the oven to 400°F. Sauté the sweet potato wedges in 1 tablespoon butter and 1 teaspoon oil for 4 to 5 minutes. Season with half the vegetable salt and pepper. Roast 15 to 20 minutes, until tender.
- Boil the green beans in salted water for 4 to 6 minutes, then drain well. Cook the tomatoes in the remaining butter with the remaining vegetable salt and pepper for 4 to 6 minutes; reserve.
- Pat the medallions dry, keep food-safe twine in place and season with the meat salt and pepper. Sear in 2 teaspoons oil about 2 minutes per flat face, then brown the bacon edges for 1 to 2 minutes. Transfer to a clean plate and immediately make the sauce.
- Lower the heat. Cook the shallots in a thin layer of the pan fat for 2 to 3 minutes. Off the burner, add the measured wine. Return to medium heat, scrape the pan and reduce to about 2 tablespoons. Do not deliberately ignite.
- Add prepared brown veal stock and collected meat juices. Simmer for 3 to 5 minutes, until lightly coating a spoon.
- Return the medallions to the sauce over low to medium-low heat. Turn and baste gently until every center reaches 167°F or a higher label temperature. Start checking after 4 minutes; allow longer as needed. Add water if the sauce thickens too much.
- Rest the meat 3 to 5 minutes. Meanwhile, warm the beans with the tomatoes and check the potatoes. Remove all twine and ties.
- Serve two medallions per plate with the three vegetables. Taste the sauce, adjust seasoning and spoon over the meat.
Vidéo
Notes
Use prepared stock, not undiluted concentrate. Keep the sauce at a gentle simmer, remove all cooking ties and check each medallion’s center with a thermometer.