Kangaroo Fillet With Redcurrant Reduction Sauce

Ingredients:

100-130 g (3-4 oz) kangaroo fillet (or strip loin) per person

1 tsp (1/6 oz) olive oil

2 cups (16 oz) low-salt (gluten-free) beef stock

1 cup (8 oz) red wine

3-4 tsp (1/2 oz) redcurrant jelly

Cooking Instructions:

Brush kangaroo with olive oil and pan-fry over high heat to seal until brown on all sides. Place on a baking tray and roast at 200 C (375 F) for 5 minutes. Meanwhile pour remaining ingredients into frying pan and boil over high heat until reduced to a thick and syrupy sauce. Remove kangaroo from oven, cover with foil and rest for 10 minutes.

To serve:

Slice kangaroo and spoon over sauce. Serve with sliced potatoes cooked in the oven until crunchy and a steamed green vegetable such as asparagus.

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