Ingredients

• 400g kangaroo steak plus enough port to marinate
• 1 medium onion, finely diced
• 8-10 rosemary leaves rosemary, finely chopped
• 100 ml beef stock
• 1 large glass red wine (something rich and mellow)
• 1 tablespoon cranberry jelly 
• 35g dark chocolate (at least 70% cocoa)

 Method

1. Marinade the kangaroo overnight in the port.
2. Sautee the onions and rosemary gently in some butter until they are soft and just starting to colour.
3. Deglaze with stock and add the red wine. Let the mixture bubble down to half its original volume.
4. Break the chocolate up into small pieces and stir this in. As it melts the sauce should thicken. S
5. Let the mixture reduce to the required consistency, then keep warm while you deal with the kangaroo.
6. Coat the kangaroo steak with oil - a flavourless one is better.
7. Get a saucepan hot - the second highest setting on the hob seems to work best.
8. Fry the kangaroo for 3-5 minutes per side, depending on how thick the steak is.  Kangaroo doesn’t work as a well done meat so I wouldn’t cook it any further than medium rare.
9. Wrap the steak in foil and set aside for about 5 minutes.
10. Use a sieve to strain the sauce.
11. Serve the kangaroo with the chocolate sauce poured over with dauphinoise potatoes and some red cabbage braised with juniper.