Roo with Raspberry Glaze – Abel Prasad

Seared kangaroo with raspberry glaze 0:10 Prep 0:15 Cook 4 Servings Capable cooks INGREDIENTS  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