Kangaroo with Rosella and Red Wine Sauce

Cook Time 15 minutes

Servings 2

Ingredients

2 tbsp extra virgin olive oil

1 tsp butter
2 kangaroo fillets, brought to room temperature
150ml red wine
1 star anise
4 rosella flowers, petals torn
¼ cup chicken stock
Salt and pepper
1 bunch of broccolini
2 pickling onions, peeled and layers separated into ‘petals’, liquid reserved

Ensure the meat is at room temperature before cooking.

Method

Pat the meat dry and sprinkle with salt and pepper. In a large frypan over a medium-high heat, melt the butter with 1 tablespoon of oil and sear the meat for 3-4 of 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 prepare the sides.

Heat a grill pan or BBQ and drizzle the remaining oil over the broccolini and onion petals. Season with salt and grill until charred and tender.

Deglaze frypan with the wine and pickling liquid from onions and stir to scrape any caramelised bits from the bottom. Bring to the boil for 2 minutes then add the stock and star anise. Reduce by half and then discard the star anise.

To serve, slice the kangaroo into thick medallions, top with charred broccoli and onions then spoon over the sauce and scatter over the rosella petals.