Kangaroo Medallions with Mushroom Sauce

Ingredients:

• 500 g kangaroo medallions
• 250 g button mushrooms
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 200 ml fresh cream
• 100 ml red wine
• 2 tablespoons butter
• 2 tablespoons oil
• 1 marrow bone
• Butter
• Neutral oil
• Juice of one lemon
• Salt and freshly ground black pepper

Instructions:

1. Preparing the medallions:

   • Remove the medallions from the fridge 1 hour before cooking to bring them to room temperature.
   • Season the medallions with salt and black pepper.
   • Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan over medium-high heat.
   • Sear the medallions 3 to 4 minutes on each side, until golden brown on the outside and slightly pink inside.
   • Remove from the pan and keep warm.

2. Preparing the sauce:

   • In the same pan, add a tablespoon of butter and oil in equal parts if needed.
   • Sauté the shallots and garlic until tender and fragrant.
   • Add the sliced mushrooms and cook until golden and their liquid has evaporated.
   • Add the juice of one lemon to taste.
   • Keep the mushrooms warm.

3. Deglazing and simmering:

   • Deglaze the pan with the red wine, scraping the cooking juices from the bottom.
   • Reduce the wine until it evaporates completely.
   • Stir in the fresh cream, mix well, and let it simmer until thickened.

4. Finishing touches:

   • Place the medallions back in the pan and heat them gently in the sauce for a few minutes.
   • Top the medallions with the mushrooms.
   • Add diced marrow pre-cooked beforehand.
   • Adjust seasoning with salt and pepper.

Serving suggestions:

Serve with roasted potatoes, fragrant rice, or seasonal vegetables for a wholesome and delicious meal.

A refined and exotic dish to impress your guests!