Instructions: Finely slice onion.

Place kangaroo in a bowl with red wine, vinegar and onion, toss well and allow to marinate for 1 hour at room temperature.

Remove kangaroo from marinade and pat dry.

Heat butter in a roasting dish, add kangaroo and cook until browned all over, turning. Transfer to a hot oven and cook 10 minutes to med-rare. Remove kangaroo and set aside to rest.

Strain and add marinade to roasting dish, bring to the boil, add plum sauce, gravy and peppercorns and any juices that run from the meat. Bring to the boil.

Carve meat and fan out on serving dish. Pour over sauce and serve with roasted sweet potatoes.

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