1 tablespoon oil
1/2 cup roasted macadamias
600G thick loin fillets of kangaroo
freshly ground black pepper
1/2 cup red wine
1/2 sweet potato
1/3 cup apple juice
2 tablespoons cranberry jelly
Heat oil in a large heavy-based pan. Grill sweet potato and remove from pan. Season kangaroo with pepper, add to the hot oil and cook for 2–3 minutes on each.
Remove from the pan.
Deglaze pan with red wine and apple juice, add jelly and cook for 2–3 minutes or until sauce is glaze consistency.
Place the grilled sweet potato, kangaroo and macadamias in the pan, turning to coat with the glaze. Serve with the glaze spooned over and around the plate.