Recipes » Kangaroo with mango and coconut

Serves four

Take
600 gr kangaroo, 2 mangoes,
50 gr grated coconut, 2 dl coconut milk,
2 dl brown stock, 150 gr butter,
1 dessertspoon demarara sugar,
a pinch of cinnamon and salt and pepper.

Peal the mangoes and slice into fine strips.
Once the butter has melted stew the mangoes.
Once they are cooked al dente remove from the heat but keep warm.
Season and fry the meat and keep warm. Cool the pan with the juice with coconut milk and stock, and season to taste.
Allow the sauce to reduce by half and complete with some butter.
Finally caramelise the mangoes in some sugar.
Before serving arrange a bed of mangoes on the plates.
Slice the meat into thin slices and arrange like a fan over the mangoes.
Spoon sauce over the kangaroo and sprinkle with grated coconut.
Allow to brown a little under the grill.