Pear And Red Wine Glazed Kangaroo Fillet (Or Beef) With Macadami - cooking recipe

Ingredients

1 tablespoon macadamia nut oil (can substitute olive oil)
1/2 cup roasted macadamias (whole or halved)
600 g thick loin kangaroo fillets (can substitute beef or venison)
fresh ground black pepper
1/2 cup red wine
1 fresh pear, peeled and cut into slices (can use a canned pear)
1/4 cup pear juice (or juice from the canned fruit)
2 tablespoons red currant jelly or 1 tablespoon cranberry jelly

Preparation

Heat the oil in a large heavy-based pan.
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.
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.
Serve the meat sliced with the remaining glaze spooned over and and around the plate.