Kangaroo with cherry chutney

This is another dish I made for our Mothers’ Day Lunch – it was a huge hit, because it was so unexpected! Kangaroo has a very game-y taste, and the cherry chutney gives it a lovely rich flavour, it just elevates the whole dish.

If you are having this dish as part of a whole array of dishes (like I did), then I would recommend having at least one other protein on the table (like a chicken dish), probably not fish though (Ben thinks kangaroo and fish do not work, I have not tested this theory out).

If you are having this dish as the star of your meal, then definitely add at least two different vegetables to supplement the meal. The kangaroo dish is quite rich, so it needs great veg to cut through the richness.

Unfortunately, at the time I made this dish, cherries were not in season, so I used morello cherries in a jar instead, it worked a treat! I loved how I didn’t have to go through all that effort to pit each cherry, it was all just done for me. And after you make the chutney, you can put it back in the same jar!

The chutney keeps for about a week in the fridge, and probably longer in the freezer. My serve estimation only takes into account how much kangaroo is used in the recipe, the chutney goes a lot further than just 8 serves.

Hope you like it!

Serves: 8 people

Prep-time: 30 minutes

Cooking time: 30 minutes

Ingredients:

2 tbsp mixed peppercorns

1 tbsp thyme leaves

600g kangaroo fillets

Cherry chutney:

600g pitted fresh cherries or morello cherries in a jar

1/2 cup (125g) brown sugar

2 cinnamon sticks

2 tsp ground ginger

1/2 cup (125ml) red wine

2 tsp cornflour

Instructions:

1. For the chutney: place all ingredients except for the cornflour in a saucepan over medium heat. Bring to a simmer, the reduce heat to low and cook for 6-8 minutes until the cherries release their juices. Combine cornflour with 2 tbsp of water and stir until smooth. Add to the cherry mixture and cook until thickened. Remove from heat and set aside to cool. The cherry chutney can be made in advance and stored in the fridge for up to a week.

2. For the kangaroo fillets: season fillets with cracked pepper and salt. Cook on the BBQ for 3 minutes on each side. Take off the grill, wrap in aluminium foil and rest for 6 minutes.

3. Slice kangaroo, and serve with cherry chutney.

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