2 x 250 g Kangaroo Fillet
50g Gourmet Flavored tea
1 Large potato
1 Sweet Potato
1 Garlic Bulb
Fresh Garden Herbs
Salt and Pepper
1 Punet Fresh Raspberries
2 Beef Stock cubes
50ml Red wine
2 tbs Sugar
Place a Heavy Based pan with a rack that fits inside place tea in the bottom and place rack over the top, then place kangaroo on the rack and cover tightly with foil and gently smoke the meat until cooked.
Meanwhile Chop root vegetable rustic style and place in a roasting tray with plenty of olive oil slice garlic in half and mix through as well as the herbs.
Roast vegetables for 30mins on 250 degrees.
In a small pan place Raspberries, stock cubes, red wine and sugar and reduce down until u get a syrup season to taste if necessary.
Place root Vegetables on the plate first then slice the meat and place across the vegetables, drizzle the sauce around the plate and garnish with fresh herbs.
Enjoy with a glass of the red wine you used in the sauce to match the palate for a better flavor contrast.
Serves 2 People