Kangaroo Fillet with Cherry Sauce Organic cheekyricho recipe

Cheekyricho Macro Kangaroo Fillet finished with an Organic Cherry Glaze. This is a restaurant style meal. Using our own home made Orange Balsamic Vinegar Glaze, Cranberry Jelly and fresh Organic Cherries we bought from Gaye Moynes Orchard near Inverell in New South Wales. These flavours are all perfect together and it is a very low fat high protein meal. We do hope you give it a try.
INGREDIENTS:
500 grams Macro Kangaroo Fillet
200 grams Pitted Organic Cherries
20 Grams Cranberry Jelly
20 grams cheekyricho Orange Balsamic Glaze http://youtu.be/ur176w57uuQ
20 grams cheekyricho home made butter http://youtu.be/TXRYU67TXcs
20 grams dry red wine
Vege Salt & Cracked Pepper to taste.
METHOD:
Lay Roo fillets Flat, in a single layer, and sprinkle with vege salt, cracked pepper and red wine, allow to rest for about 20 minutes at room temperature. Remove seeds from cherries. Over a medium heat add butter to pan, when bubbly hot add roo fillets and cook about 3½ minutes until moisture beads on surface of meat. Turn meat and cook a couple more minutes to your liking. Remove from pan and rest. Add cherries, cranberry jelly , orange balsamic glaze to the pan and warm through reducing the sauce slightly. Return any meat juices from the rested meat to the pan and serve over Kangaroo Fillets with steamed seasonal vegetables or salad.


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