1 tablespoon olive oil
4 kangaroo steaks 180-200g each, trimmed of all sinews
1 clove garlic - crushed
1 tablespoon vinegar - balsamic for preference
½ cup game or beef stock
2 tablespoons redcurrant jelly
salt and pepper
120g fresh or (thawed) frozen blueberries
vegetables - to serve
1 Heat the oil in a heavy-based frypan. Add the steaks and cook for 4-5 minutes, turn and cook for a further 3-4 minutes. The total cooking time will depend on the thickness of the meat and how well done you like it, but kangaroo is best served medium. Remove the meat and set aside to rest covered with foil.
2 In a second frypan, pan-fry some vegetables. Sweet potato, capsicum and onion are good choices, as their natural sweetness will complement the sauce.
3 Meanwhile, in the first frypan, stir in the garlic, then add the vinegar, stock and redcurrant jelly. Stir over a fairly high heat to blend everything together, then season.
4 Lower the heat and add the blueberries, including any juices, and heat through. Add the juices from the resting steaks into the sauce.
5 Serve the steaks with the sauce spooned over them with the vegetables on the side.