Ingredients:

• 150g Roo fillet
• 50g mushrooms
• 20g spring onions
• ½ dsp garlic (crushed)
• 20ml brandy
• fresh chilli to own taste
• 50g onion
• 20ml oil
• salt, pepper
• ½ cup stock
• 1 tsp cornflour
• 2 tsp cold water

Method:

Slice all ingredients. Brown kangaroo fillets in hot frying pan with oil – leave fillets rare inside. Flame with brandy. Put kangaroo aside and add garlic and chilli to pan. Cook for one minute and add rest of ingredients except flour, water and stock. Reheat mixture for one minute and add stock and sliced kangaroo. Mix cornflour and water well. Quickly bring meat mixture back to boil and add cornflour to whole mixture. Serve with rice.