500g kangaroo fillets
Fresh sprigs of rosemary
5 chilies fresh
Salt and pepper
150ml olive oil
Marinate kangaroo with the chili, rosemary and olive oil and season well with salt and pepper and leave over night.
Heat a heavy based pan on high, drizzle a little olive oil and seal the kangaroo fillets. Place the fillets onto a tray and place into a pre heated oven at 200c for ten minuets.
Take out of the oven and let the kangaroo rest for further 5 minutes
Slice the kangaroo and serve with roasted root vegetables, roasted with fresh rosemary.
up to 24 hours
Easy serves 4
Chefs tip bruise the chilies and the rosemary in a mortal and pestle to extract fuller flavor to the kangaroo.