Recipe for Kangaroo Fillet with Poached Pear and Red Onion Chutney 
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Yield:
1
Ingredients:
Amount Ingredient
6 x kangaroo rib fillets (Marinated in olive oil,garlic and cracked black pepper)
4 x poached pears
500 gm red onion
100 ml red wine vinegar
3 tbl sugar
3 x cloves
100 ml good veal stock
100 ml pear liquor
75 gm butter
salt and pepper
light olive oil
----------------- Poached Pears: ----------------
4 x firm pears (peeled with stalk left intact)
1/2 cup sugar
8 x juniper berries
Rind of one orange and one lemon
1 cup port
1 cup cabernet savignon
Instructions:
Instructions: Finely slice the onion into rings and sweat over a low heat until translucent then add vinegar cloves and sugar.continue cooking for a further 5 minutes , stirring occasionally,then set aside. Heat the oil in a cast iron pan until almost smoking.Remove the fillets from the marinade and fry for 2 minutes on each side and then place them in a hot oven for several minutes.Remove from the oven and set aside in a warm place for 5 .Place the veal stock and pear liquor in a pan and reduce to a syrupy consistency then remove from heat and whisk in the butter.Slice the fillets and arrange them on top of the chutney top it with a warmed pear and pour over the sauce.

Poached Pears:
Place all ingredients into a saucepan with a tightly fitting lid and simmer for twenty minutes.

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