Anthony Williams

Roo fillets are quite thick so it can be difficult to get them cooked evenly through the middle on the BBQ. This is OK as, being a very lean meat Kangaroo is best eaten rare, although this is not to everyone's taste. When grilling, it is best to use small fillets. If you can only get large fillets, slit the thickest part of the fillet about half way though, running lengthways with the grain of the meat. If possible, resting the meat in a warm oven will allow the meat to cook evenly through the middle.

Ingredients:

• 4 Kangaroo fillets
• 5 whole star anise
• ¼ cup soy sauce
• ¼ cup of Sichuan pepper
• 2 tbsp peanut oil

Method:

Grind star anise into fine powder with a mortar and pestle. Lightly grind Sichuan pepper (enough to break the pieces down to around a quarter of their original size).

Mix all ingredients and marinate for at least 2 hours - overnight if possible.

Cooking (small fillet)

Sear on one side for about 30 seconds. Turn and leave for 3.5 minutes. Turn again and leave for another 3 minutes

Cover and rest meat for around 8 minutes. If resting in the oven, reduce time on the grill by a minute each side.