(Serves 4)

Ingredients:

• 4x 120g Kangaroo Medallions (Loin Fillet)
• 160g Oyster Mushrooms
• 200 ml Red Wine
• 20g Chopped Onion
• 50ml + 20ml Gin
• 5 Juniper Berries
• 2 Bay Leaves
• 20g Crushed Garlic
• 200ml Brown Sauce Oil

Method:

Marinate kangaroo in red wine, 20ml gin, juniper berries and bay leaves – leave for 8-12 hours. Remove kangaroo from marinade – strain marinade.

Put marinade in a pot and reduce to a ¼. Add brown sauce and reduce by half.

Sauté mushrooms with chopped onion, gently remove from pan and keep warm.

Panfry Kangaroo Medallions until medium-rare – 4 minutes each side, remove from pan and keep warm.

Deglaze pan with vodka and flame, add sauce and boil till required thickness.

Pour a little sauce on each plate, slice medallions into 4 strips. Arrange on sauce garnished with Oyster mushrooms.