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A very dark red meat, slightly strong in taste and very lean; ideal for BBQ or to serve with red wine.

Kangaroo with Oranges and Cherries

Serves four, cooking time 30 minutes


750g Kangaroo meat

2 oranges 20 cherries

5 dl white wine 1 sp cherry vinegar

150g butter 2 tsp cane sugar

salt & pepper


Gently heat half the cherries and the cane sugar. Add the vinegar, the white wine and a sliced, half orange. Let this simmer for a while. When the sauce gets thicker, sieve it thoroughly. Keep the sauce warm.

Melt the butter in a deep frying pan and bake the meat in it until medium done. Serve with the slices of the remaining oranges, the rest of the cherries and the sauce.