12 x medallions of kangaroo
Season and pan fry the medallions of kangaroo until medium rare,
transfer to a dish and hold at approx 70° C.
Lightly fry the crushed garlic.
Deglaze the pan with red wine & reduce by two thirds, add
the Worcester, demi glaze, peppercorns & cream. Bring to
the boil & reduce slightly & season to taste. Add the
medallions and reheat.