Your number's up, Skippy. Hop under the grill
1. Place all the marinade ingredients in a blender and blend.
2. Clean the kangaroo fillets removing any sliver skin and portion them at 250g per portion.
3. Marinade the kangaroo fillets for 12 hours in the fridge. This enables the meat to absorb the flavours and tenderise.
Best served medium rare. When cooking the meat rotate as little as possible this keeps the meat tender
4. Peel and thinly slice the potatoes. Spread a baking tray with the 25g of butter and layer the potatoes in the baking tray. Mix the rest of the ingredients and pour over the potatoes. Pre heat the oven to 180°C and bake the gratin for 30 minutes.
5. Cook the kangaroo on a clean hot BBQ, griddle or frying pan and brush with melted butter.
6. Heat the red current jus and drizzle over the kangaroo.
7. Garnish with the sweet potato crisps and fresh parsley.
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