Kangaroo fillet with prune sauce

250 g snowpeas
4 kangaroo fillets
olive oil
salt and pepper
1.5 tablespoon butter
red pepper in julienne
water
prune sauce:
200 g prunes
15 cl water
10 cl port wine
80 g brown sugar
70 g raspberry jelly
15 g chili sauce
2 cl white vinegar
1 tablespoon lemon juice
salt, pepper

Prune sauce:
Poach the prunes in water with the Port wine and sugar. When cooked, puree. Add the other ingredients and cook over low heat until thick.
Season and keep warm.
Kangaroo:
1. Prepare the peas, removing the strings and cooking them a l`anglaise. Refresh.
2. In a large pan, cook the fillets in olive oil for 5 minutes approximately, depending on the size of the fillets. Keep warm (it is important to let the meat sit for as long as it cooked).
3. Saute the snowpeas in a bit of water and butter. Season to taste.
Serving: Arrange the meat on a warm plate with a bit of prune sauce and decorate with a julienne of red pepper.