(for 4 people)

Ingredients:

• 2kg leg of kangaroo
• Salt and pepper
• 250g diced onions, carrot and celery
• 2 tablespoons tomato paste
• 200ml red wine
• 250ml meat glaze or 2 beef stock cubes
• 150g red-currant jelly
• Lemon juice to taste
• Butter

Method:

Take a leg of kangaroo approx. 2kg, season with salt and pepper, put oil in a roasting pan, seal meat all round, place in preheated oven - 200°C – for 15 minutes. Add 250g diced onions, carrot and celery and bake for further 15 minutes. Drain off excess fat, add two tablespoons of tomato paste and pour in 200ml of red wine and 250ml of meat glaze or 2 beef stock cubes. Place leg on top of vegetables and roast for further 30 minutes, while reducing oven temperatures to 170°C.

Take kangaroo leg out of oven and keep warm for serving. Strain roasting juice into a saucepan, remove all excess oil and add 150g red-currant jelly, simmer for at least 10 minutes and reduce sauce to right consistency. Taste sauce, if too sweet add a little lemon juice, take off the heat and whisk in a little fresh butter.

Slice kangaroo and pour a little sauce on side, serve remainder of sauce separately. The kangaroo leg should be still pink inside so do not over cook it. Also, resting the meat before slicing will keep most of the juices inside.