Kangaroo Steaks With Roasted Tomatoes 

Ingredients ·         
650g kangaroo fillet (see tip) 
¼ cup (60ml) olive oil, plus 2 tablespoons extra 
1 tablespoon dried basil 
2 large garlic cloves, sliced 
300g baby truss tomatoes 
mashed potato, to serve  
Cookin method:  
1. Cut fillet diagonally into 6cm-long, 15mm-thick steaks. Place in a shallow bowl. Combine oil with basil and garlic and season with pepper. Pour over steak. Cover and marinate for at least 30 minutes. 
2. Heat extra oil in a large frying pan on low. Cook garlic for 1 minute, until golden and fragrant. Remove from pan and set aside. 
3. Increase heat to medium high. Add tomatoes and cook for 3-5 minutes, until starting to soften. Remove from pan and set aside. Lift steaks from marinade, draining well. 
4. Increase heat to high. Season steaks with salt and cook in batches for 1 ½ minutes each side, until browned. Serve with mashed potato and roasted tomatoes scattered with garlic.   

Tip: Kangaroo must be served rare or it can become tough. It's important to have the pan very hot and cook the kangaroo steaks in batches, so it sears and doesn't start to stew. It can get quite smoky, so turn on the rangehood or open the window.