MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kangaroo Cutlets
 Categories: Australian, Game, Kangaroo, Grains, Marinades
      Yield: 4 Servings
 
     20 sm Kangaroo cutlets
    200 g  Couscous
      4    Baby carrots
      2    Artichokes
      2    Baby egg plants
      1 tb Sesame seeds
      1    Pack snow peas
      1 bn Peppermint
      1    Sprig of rosemary
    200 ml Green peppermint oil
     80 ml Olive oil cracked pepper
 
  In this dish we pan-fry marinated kangaroo cutlets which are served
  with a couscous timble, baby carrots, pan-fried artichokes,
  char-grilled baby eggplant with a sprinkle of sesame seeds on top and
  snow peas. The dish is sauced with a fresh peppermint and peppermint
  oil sauce. Add olive oil to a hot pan and saute each cutlet for
  approximately 2 minutes on each side. Leave to rest. Place 10O g of
  couscous into a bowl and cover it with warm water. Put it to the side
  and let the water evaporate. Mould couscous into a pyramid or any
  preferred shape, season with salt and pepper.
  
  Vegetables: Pan-fry quartered artichokes. Blanch snow peas and baby
  carrots in boiling water for four minutes. Chargrill eggplants then
  slice thinly and season with white sesame seeds. Add a sprig of
  rosemary.
  
  Sauce: Blend a bunch of peppermint into liquid puree, boil for 1
  minute, simmer on a very low heat until reduced by 1/3. Take off heat,
  whisk in virgin olive oil, cracked pepper and chopped peppermint.
  Serve with peppermint oil sauce.

  Assembly: Stack five cutlets in a mound with bones up in the air,
  add vegetables to one side and drizzle sauce over the meat and
  around the plate. Garnish with sprig of rosemary.

  From: Pierre Cochrane
 
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