Instructions: D Finely dice onion.

Marinate kangaroo in port, garlic and onion for 2 hours. Drain well and pat dry and season with salt and ground pepper. Reserve marinade.

Heat a small quantity of oil in a pan, when hot, add kangaroo and cook quickly 4-5 minutes turning regularly until well browned. (Its best served rare to medium as meat tends to dry out if overcooked).

Remove meat and leave to rest 5 minutes.

Add marinade to pan, boil to reduce, add stock and prunes and again reduce. Add any juices that run from meat. Remove pan from heat and whisk in butter to thicken slightly.

Carve meat diagonally onto serving plate and spoon over sauce.

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