1. 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.
  2. 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
  3. 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.
  4. Remove the vegetables from the oven and allow to cool to room temperature
  5. 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.
  6. 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.
  7. 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.
  8. When the pan juices have cooled sufficiently, mix together with the olive oil and red wine vinegar, combine well.

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