1. Heat the oil in a large heavy-based pan. 2. Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil. 3. Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze. 4. Serve the meat sliced with the remaining glaze spooned over and and around the plate. ---------------------------------------------------------------------------
Nutrition
Ingredients
