Written by Kaitime
• Wild Bush Tomatoes
• Paperback smoked oil
Lightly season the Kangaroo with some of the wild bush tomato.
Salt and Place into the stainless steel bowl. Add paper bark smoked oil & cover for 2 hours.
To cook. Remove from oil and allow to drain.
Sear both sides of the meat in a hot pan cooking for a second and finish to doneness (still rare in the middle) by turning the meat once more each side.
Remove from heat and sprinkle with the remaining wild tomato.
Leave to rest before serving.