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Combine the olive oil, anchovy fillets, juniper berries, red wine plus salt & pepper to taste and form a marinade. Mix together well and add the kangaroo fillets. Marinade for at least four hours or overnight.
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Pre heat the oven to 180°C and add the peeled and chopped beetroot to a roasting pan. Drizzle with 2tbsp olive oil and allow to cook until tender, approx. 30 minutes
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Add the oiled eggplant to roasting pan and cook until tender, (around 15 minutes) but not too soft as you don’t want to lose the texture/shape for the salad.
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Remove the vegetables from the oven and allow to cool to room temperature
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Cook pasta according to packet directions. Drain, return the pasta to the pot and stir through 1tbsp olive oil and allow to cool to room temperature.
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Remove the kangaroo fillets from the marinade and add them to a hot frying pan. Each side should only take around 2.5 minutes. Remove from pan and allow to rest.
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Add the marinade to the hot pan and cook for around 2 minutes. Lower the heat of the pan and reduce the liquid by 1/3. Allow to cool slightly and reserve.
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When the pan juices have cooled sufficiently, mix together with the olive oil and red wine vinegar, combine well.
