Instructions: Cut capsicums and eggplant into 1/2-inch wide strips and roast. Sear kangaroo in a hot frypan with a little butter or oil, and finish cooking in a medium oven till done.

Meanwhile, reduce wine to two tablespoons and add stock. Continue to reduce to about 1 cup total volume. Correct seasoning. Whisk in a little unsalted butter if a richer sauce is required. Rest meat for five minutes in a warm place before carving.

To serve, toss lettuces with a little butter in frypan till wilted and soft. Divide evenly between four plates. Carve kangaroo and spread over lettuces. Arrange roasted vegetables around. Pour sauce over vetables and sprinkle with diced tomato.

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