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Instructions

• Place potato in a steamer that is placed over a pan containing simmering water. Cover and steam until the potato becomes tender.
• In the meantime, season both sides of the kangaroo fillets with black pepper. Heat a little oil in a pan over medium heat. Cook kangaroo fillets on both sides for a couple of minutes. Now reduce heat and continue to cook the fillets for a couple of more minutes. Transfer the fillets onto a plate and keep it aside for about 3 minutes.
• Add chicken broth, raspberry jam and the shallot in a pan that is placed over high heat. Cook the ingredients until the jam dissolves and gets reduced slightly. Add raspberries and vinegar. Crush the raspberries while allowing the mixture to simmer until it gets reduced by half.
• Cut the kangaroo in thick slices across the grain. Drizzle over the raspberry glaze. Serve with broccoli and potato.