Categories: Meats 
      Yield: 6 servings 
  
    600 g  Kangaroo fillet, trimmed 
      2 bn Of English spinach 
     12    Anchovy fillets 
    200 g  Unsalted butter 
      1 ts Lemon juice 
      1 ts Black pepper freshly ground 
      1 ts Sea salt 
           Olive oil 
  
  "Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting 
  meat, it's texture and taste described as somwe- here between venison and 
  liver...To eat kangaroo, you have to like game; you have to like offal and 
  you have to be a red meat eater...It's a very big, very strong-tasting 
  meat." 
   
  These recipes are by Chris Manfield from The Paragon Cafe, Circular Quay. 
   
  Slice the kangaroo fillet into thin slices, three per serve. Brush with 
  olive oil and sprinkle lightly with black pepper. Remove stalks from 
  spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 
  30 seconds. Strain and immerse immediately in iced water to stop the 
  cooking process and main- tain the green colour. When cold, remove leaves 
  from water and squeeze out as much liquid as possible. Refrigerate until 
  ready to use. 
   
  Soften 100 g unsalted butter and blend in food processor with the 
  anchovies, lemon juice and a pinch of sea salt and pepper until smooth. 
  Scrape out onto a piece of foil and form into a sausage shape. Refrigerate 
  until firm Heat a large, heavy- base, cast-iron fry pan or grill plate 
  until hot. Toss in the oiled meat slices and quickly sear on each side. Do 
  not turn until the first side is properly sealed--this does not take very 
  long--and don't overcook. Remove meat and rest in a warm place until all 
  the meat slices are cooked. In another pan, over medium heat, melt the 
  remaining butter, add the squeezed spinach and the salt and pepper, and 
  stir until the spinach is hot. Divide the spinach into four portions, spoon 
  onto the centre of the plate, top with three escalopes. Slice the anchovy 
  butter so it begins to melt over the hot meat. Serve immediately. 
   
  From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93. 
  Courtesy, Mark Herron.