Kangaroo Fillet with Juniper Berries, Shallots and Red Wine

The flavour of this meal is one you will never forget.

Ingredients

• 10 dried juniper berries
• 1 sprig of fresh thyme (separate leaves)
• 2 whole medium shallots, peeled and finely sliced
• 2 cloves of garlic, finely sliced
• 1 cup of red wine
• 1 large knob of butter
• Cracked black pepper
• Sea salt (optional)
• 5 tbspn olive oil (3 for marinade & 2 for sauce)
• 700-800g kangaroo fillet (if quite thick, slice half length ways to thinner strips)

Method

In a mortar and pestle, grind juniper berries and garlic with salt and pepper. Add olive oil and combine. Rub mixture all over kangaroo fillets and leave to marinate for minimum of 20 minutes.

In a hot pan or bbq grill, sear meat on all sides, cook approx 3 minutes on each side for medium rare or to your liking. Remove from heat, cover with foil and let rest for 5 minutes.

Reduce the heat and using the same pan, add 2 tablespoons of olive oil. Add shallots and garlic and fry gently on low to medium heat for 3 minutes until tender. Turn up heat and add the wine, let it reduce by half. Remove from heat, add butter and stir gently to combine. Season to taste.

Drizzle sauce over kangaroo and serve with steamed potatoes and brocolini or veg or your choice.

Servicing Size - serves 4

BON APPETITE!