Kangaroo Fillet with Sweet Potato and Wasabi Mayonnaise:
Serves 4

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Ingredients:
1 pkt Wangara Kangaroo Fillets
2 medium sized Sweet Potatoes
500g fresh Wild Rocket Leaves
200ml Homemade mayonnaise or equivilent
1 tube Wasabi (available from Asian grocers)
Dried Shallots to serve (optional)

Method:
Step 1
Clean and fillet Wangara Kangaroo Fillet to 200g pieces. Peel Sweet Potato & cut lengthways into 10mm portions & grill 1 min each side. Add 1/2 tube wasabi to mayonnaise (all if you're feeling dangerous).
Step 2
Arrange Sweet Potato around plate with Rocket Leaves in the middle. Cook Wangara Kangaroo Fillets to your liking (1 min on each side for medrare) & rest for 1 min. Slice Wangara kangaroo lengthways in half & arrange on plate. Drizzle Wasabi Mayonnaise on dish and sprinkle with Shallots.

Frenched rack with a compote of fruits:
Serves 4

Ingredients:
1 kangaroo rack (approx 1 kg)
2 tablespoons olive oil
1 teaspoon cinnamon powder
¼ teaspoon oregano powder
2 oranges juiced
1 lemon juiced
20g veal Jus or cup of beef stock
Fruits for Garnish
12 pitted & dried prunes
1 quince
1 orange cut in segments
1 lemon cut in segments
1 cup water
½ cup castor sugar

Method:

Preparation time: 15 minutes
Cooking time: 30 minutes
Marinating time: 4 hours

Preheat oven to 175 C

Season the rack with salt and a grind of pepper from a pepper mill then put it into a chinaware or stainless steel container and set aside. Mix the cinnamon and oregano powder into the juice of two freshly squeezed oranges and one lemon, pour this over the rack. Marinate the rack for at least 4 hours.

Boil water and castor sugar to make a light sugar syrup. Cook the prunes and quince in this syrup until the quince is cooked through and is soft to the touch. Put aside while you prepare the orange and lemon segments. Mix all fruits together.

Add olive oil to a shallow, thick bottomed frying pan and heat until the oil is very hot. Sear the rack on both sides until brown (approx 2-3 minutes on each side) then bake the rack in the oven on fan-forced for 12-15 minutes, depending on your preference for rare, medium or well done.

When cooked set the rack aside and let it stand in a warm place or covered with foil for 59 minutes. Put the fry pan back on the stove over a medium heat until the pan juices caramelise, then deglaze with the marinade and add the veal jus or stock. Let the sauce simmer and reduce until it has a thick gravy consistency. Adjust seasoning to taste. Strain the sauce, add the fruits and bring to the boil quickly. The rack should be divided into portions of three cutlets which would be an average serve, or divided into individual cutlets which are arranged on the plate with the fruit and a generous helping of sauce. Garnish with wild rice mixed with some barley.