Instructions: Trim meat and slice into thin medallions and hit a few times with the cleaver to make thin. Allow about 3 pieces per person (about 50 g each). Toss in flour.

Melt clarified butter in a large pan. When hot add kangaroo medallions and cook quickly to seal both sides. Remove from pan and keep warm while you make the sauce. It may be necessary to fry in two batches, depending on the size of your pan. Dont overcrowd the pan - the meat should always fry, dont let it stew.

Mix mustards into the wine. Mix extra softened butter with 1 tablespoon flour to a soft paste (this is used to thicken sauce at the end).

Tip out leftover butter from the frying pan. Add vinegar to hot pan and bring to the boil. Add wine and boil quickly until reduced by half. Finally add grated onion and thicken sauce by whisking in dobs of the butter mixture, stirring until sauce thickens. Boil for a few minutes and then add chopped parsley. Pour over the medallions.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.