Ingredients:

• 1 ½ kg kangaroo meat
• 200g kangaroo meat diced
• 750g pork fat
• 200ml port wine
• ½ L cream
• 30g thyme
• salt and pepper to taste
• 4g saltpetre (optional – used to keep colour)
• Cranberry sauce

Method:

Marinate the diced kangaroo meat in the port wine and thyme overnight. Mince the 1 ½ kg of kangaroo finely. Take out and mix with cream, pepper, salt and saltpetre and leave for 3-4 hours. Line a mould with sliced pork fat. Mix both meat mixtures together and place into mould. Cook in oven 45-55 minutes at 180°C. Let cool and refrigerate overnight. Remove from mould. Slice and serve cold with cranberry sauce.