Chilli & Rosemary Kangaroo

as featured in the INDULGE section of The Advertiser

500g kangaroo fillets

Fresh sprigs of rosemary

5 chilies fresh

Salt and pepper

150ml olive oil

Method

1. Marinate kangaroo with the chili, rosemary and olive oil and season well with salt and pepper and leave over night.
2. Heat a heavy based pan on high, drizzle a little olive oil and seal the kangaroo fillets.
3. Place the fillets onto a tray and place into a pre heated oven at 200c for ten minuets.
4. Take out of the oven and let the kangaroo rest for further 5 minutes
5. Slice the kangaroo and serve with roasted root vegetables. Roasted with fresh rosemary.

Cooking time 30 mins

Preparation time 10mins

Marinating time up to 24hours

Easy

serves 4

Chefs tip bruise the chilies and the rosemary in a mortal and pestle to extract fuller flavor to the kangaroo.