Peppered kangaroo fillet with sauted potatoes and cherry tomato jus

Kangaroo is a cheap alternative to beef and can be used in many dishes. It should not be overcooked to avoid toughness.

Ingredients

• Kangaroo fillets
• olive oil,
• black pepper and salt
• potatoes
• cherry tomatoes
• onion
• garlic
• butter
• red wine
• sugar

Instructions
Rub the fillets all over with olive oil and season well with salt and pepper.
Leave the fillets to rest, put the potatoes on to boil.
Cook the potatoes until they are just cooked.
Carefully peel the skins off the potatoes.
Once they are peeled slice them into little round pieces for sautéing.
Season a pan with olive oil on high heat and very quickly fry some garlic for flavour, then throw in the potato slices and a good stick of butter. Sauté the potatoes on a high heat until they are nice and crispy and golden on the outside.
Place the fillets into a hot pan with olive oil and sear quickly all over for a few minutes (depending on how thick the piece is).
When the fillet is almost cooked through, take it out and put it into the oven to finish cooking. It should only be in a moderate oven for a 10 minutes
Sit the fillets aside to rest.
Next in the same pan add the onions, cherry tomatoes and red wine to deglaze the pan, add a tspn sugar
Reduce it down until the onions and tomatoes are falling apart and the sauce is thick