Kangaroo in blood plum sauce
4 Kangaroo fillets
2 tablespoons Sichuan pepper and salt
Blood plum sauce:
½ cup kecup manis
½ cup shao hsing wine
2 tbsp light soy sauce
6 garlic cloves, finely diced
½ cup EVOO
8 ripe blood plums
1. Combine kangaroo with kecup manis, wine, soy sauce, garlic and half the EVOO in a large bowl. Cover and set aside to marinate for 2 hours.
2. Preheat oven to 200 degrees Celsius. Remove kangaroo from marinade and drain, reserving marinade. Heat remaining oil in a large frying pan and sear the kangaroo on all sides until lightly browned. Transfer to roasting tray and place in oven for 8 minutes on 200 degrees Celsius. Remove from oven, cover with foil and let rest in a warm place for 5 minutes.
3. Meanwhile in a small saucepan add the marinade and the pan juices and bring to boil. Half the plums and add and simmer for about 5 minutes, or until plums are tender and the sauce is slightly reduced.
Finally, with a large knife or cleaver, slice the kangaroo, arrange on a platter and spoon over the hot plum sauce. Sprinkle with Sichuan pepper and salt.