1 kg Wangara Kangaroo Fillets

Marinade
1 tin mandarin segments
1/4 cup grand marnier
2-3 tbls spicy plum sauce
2 oranges juiced
2/3 cup teriyaki sauce
fresh ground pepper
1 lemon juiced
1 tbls dark brown sugar
1 tbls olive oil
1 lime juiced

Method:

Marinate well drained mandarin segments in Grand Marnier for at least 4 hours. Drain off liquid and combine well with other marinade ingredients.

Cut kangaroo into 20mm thick diagonal strips and pat dry. Add kangaroo to half the marinade in a shallow dish. Pour remaining marinade over kangaroo and refrigerate, turning occasionally.

Remove kangaroo from refrigerator 2 hours before cooking. Grill for 10 minutes until medium rare. Do not over cook.

Meanwhile, reduce leftover marinade in a pan on low heat and when reduced add marinated mandarin segments and toss lightly. Heat through and serve over kangaroo.

Kangaroo Fillet with Sweet Potato and Wasabi Mayonnaise:
Serves 4

Ingredients:
1 pkt Wangara Kangaroo Fillets
2 medium sized Sweet Potatoes
500g fresh Wild Rocket Leaves
200ml Homemade mayonnaise or equivilent
1 tube Wasabi (available from Asian grocers)
Dried Shallots to serve (optional)

Method:
Step 1
Clean and fillet Wangara Kangaroo Fillet to 200g pieces. Peel Sweet Potato & cut lengthways into 10mm portions & grill 1 min each side. Add 1/2 tube wasabi to mayonnaise (all if you're feeling dangerous).
Step 2
Arrange Sweet Potato around plate with Rocket Leaves in the middle. Cook Wangara Kangaroo Fillets to your liking (1 min on each side for medrare) & rest for 1 min. Slice Wangara kangaroo lengthways in half & arrange on plate. Drizzle Wasabi Mayonnaise on dish and sprinkle with Shallots.

Kangaroo Madras Curry:
Serves 4

Ingredients:
1 kg kangaroo fillet diced
1/3 jar madras curry paste
1 large onion
1 1/2 cups chicken or beef stock
400gm canned tomatoes
Fresh red chillies, finely chopped

Method:
In a heavy base pan, heat a small amount of the oil. Fry onion until translucent. Add curry paste and fry until aromatic. Add diced kangaroo and stir until browned. Add stock, canned tomatoes and stir well. Add chillies for extra spice, keep stirring and bring to boil, then reduce heat to simmer. Simmer until liquid is reduced and sauce thickens

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