Ingredients:

• Saddle of Kangaroo
• 50g Diced apples (chopped)
• 50g Diced peaches (chopped)
• 50g Diced pears (chopped)
• 50g Diced apricots (chopped)
• 500g Rhubarb (sliced)
• Sugar to taste
• Calvados
• 50g Pine nuts
• String

Method:

Pocket the saddle by inserting a wooden spoon handle and making a medium size incision. Then place the dried fruits (which have been soaking in the Calvados Liqueur) into the incision along with the pine nuts. String the saddle to secure. Lightly seal the saddle on both sides and then cook in the oven until medium-rare.

Allow a sitting time of ten minutes in a warm place so as to allow the saddle to rest. Carve the meat on a bias. Arrange on top of the prepared Rhubarb and Calvados Coulis.

Making the Coulis: When making the Rhubarb Coulis peel the Rhubarb and cook with some sugar and a minimal amount of water. Then puree and add Calvodos to a personal preference.