A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ceylonese Kangaroo N' Egg
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- #45386
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 kangaroo rump
2 teaspoons sweet soy sauce
3/4 cup cream sherry
2 tablespoons Ayam satay seasoning powder
1/2 bunch washed English spinach
4 poached eggs (using juice of half a lime instead of vinegar in poaching water)
1 cup meat stock
olive oil to cook
directions
Cut the kangaroo across the grain into strips.
Combine the soy sauce, sherry and satay powder and marinate the kangaroo strips in the mixture for 30 minutes.
Poach the eggs in simmering water with lime juice.
Sear the spinach leaves in a hot pan using a little olive oil.
Sear the kangaroo strips in a hot wok with a little bit of olive oil for 30-40 seconds. Moisten with hot stock.
added by
bluel
nutrition data
Nutritional data has not been calculated yet.
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