Kangaroo, Roast, +/- 1 Kg

Why not try:

• Kangaroo Roast with Roast Potatoes and Gravy: Season the kangaroo roast with salt, pepper, garlic and a little olive oil, then place in a roasting tray and cook in a preheated oven until cooked to your liking. Remove from the oven and allow to rest before slicing. Serve with crispy roast potatoes, carrots, green vegetables and a rich gravy made from the roasting juices.
• Kangaroo Roast with Rosemary and Garlic: Rub the kangaroo roast with olive oil, crushed garlic, rosemary, salt and pepper. Place in a roasting tray and cook in a preheated oven until cooked to your liking, basting occasionally with the juices. Allow the roast to rest before slicing and serve with roasted root vegetables, creamy mashed potato and gravy.
• Kangaroo Roast with Redcurrant Sauce: Season the kangaroo roast with salt, pepper and olive oil before roasting with garlic and fresh rosemary. Allow the roast to rest before carving into thin slices. Make a simple redcurrant sauce by warming redcurrant jelly with a little orange juice and rosemary. Serve the kangaroo with crispy roast potatoes, seasonal vegetables and the redcurrant sauce.
• Kangaroo Roast Wraps: Roast the kangaroo joint with garlic and herbs until cooked to your liking, then allow it to rest before slicing thinly. Fill warm wraps with the sliced kangaroo, shredded lettuce, roasted peppers, red onion and avocado. Add a garlic yoghurt dressing and serve with crispy potato wedges.
• Kangaroo Roast with Creamy Mustard Sauce: Season the kangaroo roast with salt, pepper and olive oil and roast until cooked to your liking. Allow the joint to rest before slicing. Make a simple sauce with beef stock, cream and Dijon mustard, simmering until slightly thickened. Serve the sliced kangaroo with mashed potato, roasted carrots and green beans.
• Kangaroo Roast Salad Bowl: Roast the kangaroo joint with garlic and herbs, then allow it to cool before slicing thinly. Arrange mixed leaves, roasted sweet potato, cherry tomatoes, cucumber and avocado in a bowl and top with the sliced kangaroo. Drizzle with a honey and mustard dressing and serve with crusty bread.