Method:
Take one Kangaroo fillet for each diner.
Mix two teaspoons of soy, a table spoon of gravox, some garlic and an Oxo cube in a bowl with a desent amount of water.
Finely chop up one or two onions, fry them in butter until clear add the sauce above and simmer.
Place the fillets under a grill for five to ten minutes, until JUST cooked. Throw on plate throw a lot of cracked pepper into the sauce and serve immediately, so the pepper is not cooked. Serve with mash potatoes, or anything else for that matter.
Wine:
A rich red or clear dry white seem to work.
