Serves 4

Ingredients:

• 800g kangaroo loin fillet marinated in our very own red wine and garlic marinade
• 20ml (1tbs) extra virgin olive oil
• 2 zucchinis sliced
• 200g snow peas
• 1 bunch spring onion sliced
• sprinkle mixed dried herbs
• 1 pack baby corn
• 1/2 a green, yellow and red capsicum sliced thinly
• sprig of rosemary.

Method:

In this dish we present kangaroo fillet marinated in spices, pan-fried with an attractive selection of new season vegetables.

1. Heat oil in a wok or heavy frying pan to very hot.
2. Brown fillets on all sides at a very high heat for two minutes then set to one side, cover with foil and rest.
3. Slice zucchini and blanch in boiling water for 1 minute along with the snow peas and baby corn.
4. Sauté spring onion quickly in the wok used for the roo and quickly stir fry the blanched vegetables and the sliced capsicums for 1 minute, keeping them nice and crisp.

Assembly:

Serve the kangaroo meat and vegetables on a large serving plate and add a sprig of rosemary. Enjoy!