Kangaroo with Qandong Chilli Glaze

Instructions

1. Coat the kangaroo saddles in olive oil and leave to stand for a few minutes.
2. Heat a dry pan on the fire until it’s red hot.
3. Throw in the fillets and sear on each side for about a minute to 1½ minutes each side. Expect the olive oil to flame when it contacts the pan.
4. Once seared, transfer the fillet to a preheated camp oven and cook for a further 10–15 minutes.
5. When the meat is cooked, place it on a board and leave to stand for at least 10 minutes.
6. While the meat is roasting and standing, make the sauce.
7. Return the same frying pan used for searing the meat into the fire and heat.
8. Add the chopped garlic and the chilli and fry for a minute or so.
9. Add the quandongs and fry for a further couple of minutes.
10. Pour the stock and any juice from the camp oven into the pan and stir. Reduce this over the heat for a few minutes—it’s quite okay to allow it to boil. You may wish to sweeten this with a couple of teaspoons of sugar. Palm sugar is by far the best, as it is not as harsh as white sugar and will retain the subtle tartness of the quandong.
11. Mix the kuzu with the water, pour into the pan and stir until thickened.
12. To serve, slice the kangaroo into medallions, place on a plate and spoon the sauce over.