Hopping Mad Cranberry Kangaroo Recipe

Put oven on low.

Cut Kangaroo into large bite size pieces marinate with good olive oil and garlic and set aside.

Pierce cherry tomatoes with a knife and drop into hot water for 1-2 minutes only. Drain, peel skin off and set aside.

Wash and cut potatoes into strips. (only use kipfler, others won't do the trick) Par-boil half through and set aside.

Heat up pan and fry Kangaroo medium rare only... about 2 min each side. Put into dish and cover with alu foil and put into oven to keep warm.

Add red wine vinegar to pan and bring to a boil. Add stock and cranberries. Reduce to a thick juz. When done put into bowl and into oven to keep warm.

Take fresh oregano, rosemary and majoram and crush up in mortar. Add olive oil salt, pepper and mix up.

Add mix to pan with desiree potatoes and tomatoes. Reduce heat to half and fry up. Put lid on for some of the time to boil the potatoes through. Make sure heat is enough to brown the spuds but not too hot to burn herbs.

Put salad onto plates, arrange potatoes and tomatoes on top in star shape from center. Add pieces of Roo.

Drissle juz all over and top off with chopped up parsley..

Presto!!.. This is a true winner. Tangy, gamey, sweet, rich and fresh.