Kangaroo with chili-date sauce

Ingredients for 4 servings:

• 1 small ginger root
• 1 clove(s) garlic, chopped
• 30 g butter
• 1 tsp chili
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) of sugar
• some fennel seeds, crushed in a mortar
• 2 tbsp vinegar (white wine vinegar)
• 200 g date(s), dried
• 250 ml veal stock
• 750 g meat (kangaroo fillet)
• some oil (peanut oil)
• some salt
• n. B. Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Arabesque

Peel and finely chop the ginger. Sauté with the garlic in the butter. Season with chili, nutmeg, and fennel seeds. Caramelize lightly with the sugar. Add the wine vinegar, bring to a boil, and reduce slightly. Halve the dates and add them to the pot with the veal stock. Simmer for 10-15 minutes. Blend with a hand blender until smooth. Heat the oil until very hot, sear the meat, then season with salt and pepper, and set aside for about 4-5 minutes. The meat should still be pink in the center, otherwise it will become tough. Reheat the sauce, pour it over the meat, and serve. Tagliatelle and bacon-wrapped beans go well with this dish.