2 tablespoons Macadamia Native Herb Crust
500g kangaroo back strap
100g rosella jam
2 tablespoons red wine vinegar
1 tablespoon butter

Add herb crust to butter, mix to a paste then press onto backstraps. Cook gently on bbq or in heavy pan. Only turn once so as not to dislodge the crust. The kangaroo should be served medium rare. Allow to rest for 5 minutes.

Place rosella jam and red wine vinegar in a small pan and stir over low heat until incorporated.

Slice the roo into thick slices and coat with sauce.


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