600 gms loin (or long) fillet of kangaroo
6 to 10 mushrooms preferably field mushrooms
A good knob of butter, say 40 gms
Half a glass of good Australian red wine (the Barossa Valley Estate 1995 Shiraz Cabernet was wonderful)
1. Melt the butter in a large iron frying pan or on a barbecue plate. Brown kangaroo steak and add sliced mushrooms. When the steak is browned on both sides quickly slice into pieces about 1.5 to 2 cm thick. Quickly brown the slices on both sides and cook until the steak is nearly cooked - not too well done please! It should be still a little pink inside. Throw in the red wine and allow to continue cooking for a few more moments. Remove the meat and mushrooms and place on plates.
2. If you are using a pan you can reduce the remaining fluid a little then pour it over the meat.
3. Serve with potatoes cooked in their jackets or cut into slices and fried and salad or green vegetable depending on the season.