MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Kangaroo Escalopes with Spinach and Anchovy Butter
  Categories: Australian, Kangaroo, Ceideburg 2
       Yield: 4 servings
     600 g  Kangaroo fillet, trimmed
       2 bn Of English spinach
      12    Anchovy fillets
     200 g  Unsalted butter
       1 ts Lemon juice
       1 ts Black pepper freshly ground
       1 ts Sea salt
            Olive oil
   “Skippy” isn't something you make peanut sauce with in Oz.  It’s an
   Ozzie term for kangaroo...  Naturally the first thing a non-Ozzie
   (and probably more than one Ozzie) eater will ask about kangaroo
   is++“What does it taste like?” This blurb from the accompanying
   article gives a hint. And it don't taste like chicken...
   “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.”
   Slice the kangaroo fillet into thin slices, three per serve.  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
   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
   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.
   Makes 4 servings.
   Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
   article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
   Courtesy, Mark Herron.
   Posted by Stephen Ceideberg; June 4 1993.