Pan Fried Kangaroo Fillet, sweet Potato & Pancetta Mash, sautéed Oyster & Button Mushrooms and blackberry Jus

Ingredients

• 200g kangaroo fillet
• 250g sweet potato
• 100g unsalted butter
• 50g pancetta
• 75g oyster mushrooms
• 75g button mushrooms
• 25g mangetout
• Salt and pepper
• Olive oil
• white wine
• 6 Blackberries
• Jus

Instructions

Sweet Potato and Pancetta Mash
1. Peel, cut and boil the sweet potato in salted boiling water.
2. Drain the potatoes & mash them.
3. In a pot melt some butter and fry small pieces of pancetta.
4. Add the sweet potato.
5. Finish with chunks of butter & season to taste.
Sautéed Oyster & Button Mushrooms
6. Cut oyster and button mushrooms into quarters.
7. Fry in a little olive oil. Add garlic and white wine.
8. Add some chopped mangetout for colour. Season.
Pan Fried Kangaroo Fillet
9. Remove silver skin from the fillet.
10. Seal the kangaroo on both sides, season and remove immediately.
11. Cook in a hot 180ºC degrees oven for three minutes.
12. Kangaroo should be warm in the centre but still medium rare.