Marinated Fillets of Roo a la Chloe

This recipe is inspired a very little by a marinade from Elizabeth David's French Country Cooking (1951)

Use around 500g Kangaroo fillet for 2 people (All measurements approximate)

1 large garlic clove minced
1 sprig rosemary chopped
1 tsp fresh tarragon chopped
6 or so juniper berries - lightly crushed
1 tsp fennel seeds lightly crushed
1 tsp fresh thyme chopped
1 tbs extra virgin olive oil
1 star anise roughly crushed
1 cup good red Australian wine -good enough to drink but doesn't need to be super expensive. Cabernet or Shiraz work very well but I have used Pinot Noir and it is also excellent and gives quite a different character to the meat. Even though I have been crapping on about it a fair bit, I wouldn't recommend tarango.
Salt
Pepper

Mix all ingredients together and allow meat to marinate for at least an hour. Remove fillets from marinade and sear in a very hot pan until the outside is well coloured but the inside still pink and juicy. My big tip to you here is, DON'T over cook your roo! It contains very little fat so over cooking can dry it out. Allow meat to rest then slice and serve with Gratin Dauphinoise (also found in Elizabeth David) or blue lentils and some green beans and the rest of the bottle of wine you used for the marinade, unless you have already drunk it, in which case you should open another bottle...