Kangaroo Fillet with Wild Game Sauce (Vadas)

This is the meal when you finished, you will lick all your fingers…

The Meat:

Traditionally made with wild game meat, like deer or rabbit, but also popular with beef if wild game is not around. Here I have made it with fresh Kangaroo Fillet.

The (meat) Marinade:

Bay leaf

Black Peppercorns

Juniper Berries

Dijon Mustard

Oil

Marinate the sliced/cut meat in the above marinade in the fridge, covered overnight.

The Sauce:

Carrots

Parsnip

Celeriac

Brown Onion

Kohlraby (optional)

Heat the oil in a large pan/pot, add some sugar and caramelize.

Add the finely chopped onion and stir and saute for 2-3 minutes.

Add all the vegetables that been finely chopped/sliced. Cook on low heat and stir.

After 2-3 minutes add some water to just cover the vegies.

Add some seasoning (Vegeta), salt and cracked pepper.

Add the spices:

Juniper berries, Bay leaf, grind Nutmeg, few capers, ground cloves, ginger, coriander seed, mustard seed, marjoram and oregano.

Add a small piece of smoked white speck, or just the speck’s skin. (prefer not to use bacon)

Add a small tablespoon of tomato paste.

Add some apple cider vinegar.

Add Dijon Mustard

Add 1/4 lemon peal

Add half lemon juice

Cook on low heat, replace water if necessary. Cook for about an hour.

Take out the speck, some of the juniper berries and bay leafs.

With a blender, blend it together to a smooth consistency.

Taste, see if the flavor is balanced (sweet, sour, and spicy)

In a hot cast iron pan sear the meat and add to the sauce. Cook till tender.

Optional - add some Rosehip Jam if like it sweeter.

Add a good tablespoon of sour cream.

Garnish options:

Bread Dumplings

Potato Croquettes

Spetzle (Nokedli)

Macaroni

Here is the Bread Dumplings Recipe:

1 semi dry french baguette (or 5 - 6 bread rolls) - cut into small cubes, toasted under the grill and cooled.

1 finely chopped onion sauteed on some oil and finely chopped parsley added.

Mix together. Add some Vegeta and salt. Add 250ml hot milk.

Add 3 eggs and flour and water to get a workable consistency.

Boil water in a big pot, and form small dumplings with your hand and put them in the boiling water.

Boil gently for 15 minutes, then drain.