2 Kangaroo fillets
Marinade Fresh Rosemary
1 Fresh Chili
Salt And Pepper
Olive Oil to marinate
300g mixed wild mushrooms Sliced
1tbl spoon Dijon mustard
1 Onion fine diced
Maggi Gravy powder
300ml water or stock
Marinate kangaroo over night or at least 3 hours before cooking.
Place a heavy based pan on the heat and get it smoking. Add a dash of olive oil in the pan and place the kangaroo in the pan and seal all sides.
After the kangaroo has sealed, place a lid on the on the pan and take off the heat.
Pace another pan on the heat and add the mushroom and onions and fry off. Once fried off add the Dijon mustard.
Mix gravy powder with water or stock and add to the mushrooms and cook off until thick adjust the consistency with water and stock.
Steam some Bok Choy and place on the plate.
Slice the kangaroo it should be medium rare to medium and place across the bok Choy, now drizzle the mushroom sauce over the top serve with a strong glass of red wine.