600g Baby Coliban (Chat) potatoes (see note), halved
4 (about 125g each) kangaroo fillets
Olive oil spray
2 French shallots, finely chopped
80ml (1/3 cup) Massel salt reduced chicken style liquid stock
1 1/2 tablespoons raspberry jam
1 1/2 tablespoons red wine vinegar
60g (1/2 cup) fresh or frozen raspberries
Steamed broccolini, to serve
Place potato in a steamer over a saucepan of simmering water. Cover and steam for 10-12 minutes or until tender.
Meanwhile, season the kangaroo on both sides with black pepper. Heat a large non-stick frying pan over high heat. Spray with oil. Cook kangaroo for 2 minutes each side. Reduce heat to low and cook for a further 2 minutes each side for rare. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
Place the frying pan over high heat. Add the shallot, stock and jam and cook, stirring, for 2-3 minutes or until the jam dissolves and the sauce reduces slightly. Add the vinegar and raspberries. Simmer, crushing the raspberries with a fork, for 4 minutes or until the mixture reduces by half.
Thickly slice the kangaroo across the grain. Divide the kangaroo among serving plates. Drizzle over the raspberry glaze. Serve with the potato and broccolini.