2 tbsp olive oil
4 kangaroo fillets (about 450g)
80g (about 1 stalk) of rhubarb, finely chopped
2 French shallots, finely chopped
3 tbsp dried blueberries
⅓ cup red wine
½ cup veal, beef or chicken stock, hot
Salt and pepper
Rehydrate the blueberries in the hot stock for 15 minutes.
Pat the meat dry and sprinkle with salt and a generous amount of cracked pepper. In a large pan over a medium-high heat, melt half the butter with 1 tablespoon of olive oil in the pan and sear the meat for 3-4 minutes on each side, for medium or until cooked to your liking. Place the meat on a tray and rest it for 4-5 minutes while you make the sauce.
Add the remaining butter and olive oil to the pan and add the rhubarb and shallots. Coat in the butter and season well with salt and pepper. Using a wooden spoon, scrape the bottom of the pan to detach the caramelised bits. Deglaze the pan with red wine, bring to the boil, and once reduced by half add the stock and blueberries together.
Simmer for a further 5-10 minutes or until the sauce has thickened and become glossy. Correct seasoning and add any meat juices from the tray for extra flavour.
Slice the meat against the grain into thick medallions. Pour sauce onto a plate and arrange sliced fillets on top. Serve with sautéd potatoes and wilted spinach.