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Kangaroo Medallions with Red Wine – from Australia


Preparation Time: 10 minutes

Cooking Time: 25 minutes

Serve: 4 people

  • 1 lb 5 oz kangaroo loin (or beef loin) cut into medallions weighing 50 g each
  • 2 ActiFry spoon red plum jelly
  • 4 fl oz red wine Cabernet Sauvignon
  • 9 fl oz thickened veal stock
  • 1 ActiFry spoon macadamia nut oil
  • just under 1 oz macadamia nuts (or almonds), coarsely chopped
  • salt and pepper
  • crushed black peppercorns


1. Heat the macadamia oil in the ActiFry and add the nuts to brown. Drain.__ 2. Put the seasoned kangaroo or beef in the ActiFry that is still hot and brown well. Cook for about 5 minutes so they are still rare, since you will cook again at the end of the recipe.__ 3. Remove them from the ActiFry. Add the crushed peppercorns. Add the red wine and reduce a little. Add the veal stock and reduce again. Add the plum jelly.___ 4. Reheat the kangaroo (or beef) meat in the sauce and serve with the sauteed macadamia nuts.

This recipe has been added by ActiFry
on 11/27/2012

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