Cangur cu sos de legume si cartofi dulci/Kangaroo with vegetables sauce and sweet potatoes

Inainte sa-mi reprosati ca l-am sacrificat pe Skippy sau pe cangurul de la Gradina Zoo din Tg. Mures am sa va spun de unde am cumparat cele patru bucatele pe care le-am gatit. Cei de la Lidl au adus carne de cangur la pachete de cate doua portii. Am fost foarte surprinsa sa gasesc asa ceva in magazin. Nu am mai mancat niciodata si eram tare curioasa. Asa ca am cumparat pachetul, l-am pus la congelator si m-am documentat temeinic. Ce a iesit? Ceva incredibil de bun.
Before you start complaining that I sacrificed Skippy or the kangaroo from Zoo Tg. Mures I’ll tell you from where I bought the four pieces that I cooked. Those were bought from Lidl. They brought kangaroo meat in packages of two portions. I was very surprised to find this in the store. I have not ever eaten and I was very curious. So I bought the package, I put it in the freezer and I thoroughly documented myself. What came out? Something incredibly good.

Ingrediente friptura:
– 4 bucati de carne de cangur (aprox.400 g)
-200 ml vin negru australian (Shiraz)
-2 linguri ulei
Ingrediente sos:
-2 cepe
-1 gogosar
-1 mar red delicious
-3 linguri ulei
-piper negru
-cuisoare
-susan negru
-sare
-1 lingurita otet
-1 lingurita zahar brun
-150 ml vin negru australian (Shiraz)
-1 cartof dulce taiat cuburi, prajit in baie de ulei
Ingredients for steak:
– 4 pieces of kangaroo meat (aprox.400 g)
-200 ml Australian red wine (Shiraz)
-2 tablespoons of oil
Ingredients for sauce:
-2 onions
-1 peppers
-1 red delicious apple
-3 tablespoons oil
-black pepper
-cloves
-black-sesame
-salt
-1 teaspoon vinegar
-1 teaspoon brown sugar
-150 ml Australian red wine (Shiraz)
-1 diced sweet potato, fried in oil bath

Pentru inceput am pus carnea si vinul intr-un vas pe care l-am acoperit. Carnea se lasa in vin cam 3-4 ore. Cu putin timp inainte de servirea mesei m-am apucat sa fac sosul si garnitura.
Am cumparat doi cartofi dulci. Am avut insa nevoie de unul, fiind foarte mari. L-am curatat, l-am spalat, l-am tamponat cu servetele si l-am taiat in cuburi. L-am prajit cu putin timp inainte de servire pentru a ramane cald.
For start I put the meat and wine in a dish and I covered it. Keep meat in wine about 3-4 hours. Shortly before serving the meal I started to cook the sauce and garnish.
I bought two sweet potatoes. I needed one, because they were very large. I cleaned it, I washed it, I buffered napkins and I cut it into cubes. I fried it shortly before serving in order to stay warm.

Legumele se curata, se taie in bucati si se soteaza in ulei timp de 4-5 minute.
Vegetables are cleaned, cut into pieces and tempered in oil for 4-5 minutes.

Apoi am adaugat condimentele si am continuat sa sotez legumele. Dupa 2-3 minute am adaugat vinul, otetul si zaharul si am lasat sosul sa fiarba. Cand legumele sunt moi iar sosul a scazut vasul se ia de pe foc.
Then I added spices and continued to temper the vegetables. After 2-3 minutes I added the wine, vinegar and sugar and let the sauce to simmer. When vegetables are soft and the sauce is ready take the pan aside.

Carnea se pune intr-o tigaie in care am incins o lingura sau doua de ulei. Carnea se rumeneste la foc iute pe fiecare parte cate doua sau trei minute. Apoi se gateste la foc potrivit timp de 4-5 minute, in functie de cum preferati. Dupa ce ati stins focul, acoperiti tigaia cu un capac pentru 3-4 minute si apoi serviti. Eu am avut doua bucati medium rare si doua well done.
The meat is put in a hot pan in which I had a tablespoon or two of oil. The meat is seared on high heat on each side by two or three minutes. Then cook on medium heat for 4-5 minutes, depending on how you prefer. After you took the pan aside, cover it with a lid for 3-4 minutes and after that serve. I had two pieces and two rare medium well done.

Serviti carnea calda, alaturi de sos si cartofii dulci dar si de un pahar de vin rosu Australian (Shiraz).
Serve warm meat, with sauce and sweet potatoes but also with an Australian red wine (Shiraz).