Instructions: Melt butter in large heavy frying pan. Gently fry garlic and shallots until tender. Remove from pan, leaving butter.

Turn heat up to hot, and quickly sear both sides then fry kangaroo fillets until red inside and brown outside, turning only once.

Set aside fillets to rest.

Return garlic and shallots to hot pan along with red currant jelly and sherry.

With mixture boiling, add cream and stir until of even consistency. Do not allow to boil.

Serve fillets with sauce poured over.

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