Kangaroo Escalopes with Spinach And Anchovy Butter - spinach

Method

• Slice the kangaroo fillet into thin slices, three per serving.
• Brush with olive oil and sprinkle lightly with black pepper.
• Remove stalks from spinach and wash leaves thoroughly.
• Plunge into rapidly boiling water for 30 seconds.
• Strain and immerse immediately in iced water to stop the cooking process and maintain the green colour.
• When cold, remove leaves from water and squeeze out as much liquid as possible.
• Refrigerate until ready to use.
• Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth.
• Scrape out onto a piece of foil and form into a sausage shape.
• Refrigerate until firm.
• Heat a large, heavy-base, cast-iron fry pan or grill plate until hot.
• Toss in the oiled meat slices and quickly sear on each side.
• Do not turn until the first side is properly sealed (this does not take very long) and don't overcook.
• Remove meat and rest in a warm place until all the meat slices are cooked.
• In another pan, over medium heat, melt the remaining butter, add the squeezed spinach and the salt and pepper, and stir until the spinach is hot.
• Divide the spinach into four portions, spoon onto the centre of the plate, top with three escalopes.
• Slice the anchovy butter so it begins to melt over the hot meat.
• Serve immediately.
• Note: Most people won't have ever tasted kangaroo.
• It is a sweet, strong-tasting meat, it's texture and taste described as somewhere between venison and liver.
• To eat kangaroo, you have to like game; you have to like offal and you have to be a red meat eater.
• It's a very big, very strong-tasting meat.