Kangaroo sleeps in tarragon rice

Ingredients for 2 servings:

• 250 g kangaroo fillet(s)
• 100 g sugar snap peas
• 100 g cherry tomatoes
• 2 shallots
• 100 ml sherry
• 180 g rice
• salt water
• 1 bunch tarragon, fresh
• Salt and pepper, Tasmanian
• Oil (safflower oil)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

Remove the kangaroo fillet from the refrigerator 2 hours in advance. Preheat the oven to approximately 80°C. Season the meat with freshly ground Tasmanian pepper. Do not add salt! Cook the rice in salted water as usual and then toss with chopped tarragon. Heat a pan as hot as possible and sear the fillet on both sides in safflower oil until browned on the outside. Then wrap the meat in aluminum foil and place it in the oven for approximately 10-13 minutes. Important: The meat must remain at least pink on the inside, preferably slightly rare. Otherwise, it will become tough. In the meantime, dice the shallots and sauté them in the still-hot pan. Then add the tomatoes and washed and trimmed snow peas. Sauté briefly and deglaze with sherry. Season with salt and pepper. Remove the meat from the oven and let it rest on a wooden board for 5 minutes. Then carve it up and add a little salt if desired. Create a bed of tarragon rice on the plates and arrange the tomatoes and snow peas with the sauce on top. Finally, place the sliced ​​fillet on top. A small sprig of tarragon for decoration, and you’re done. If the meat isn’t cooked enough right away, don’t return it to the oven; instead, briefly dip it in the hot pan.