Ingredients:

4   Fresh kangaroo medallions

4   Bay leaves

6   Cloves (of clove)

​

Marinade:

1/2 cup   Olive oil

2 large   Garlic cloves (grated)

2 tbsp.   Balsamic vinegar

1 tbsp.   Coconut or brown sugar

1 tsp.   Parsley

1 tsp.   Thyme

1 tsp.    Rosemary

1 tsp.   Basil

1 tsp.   Peppercorns (mixed)

1 tsp.   Sweet Hungarian paprika

1 pinch   Nutmeg

1 pinch   Cajun

1 pinch of Smoked salt

1/2   Zest of lemon and juice

​

• Stir marinade ingredients together in a casserole dish

• Submerge the medallions into the mixture

• Place a bay leaf on top of each medallion

• Scatter the cloves over the top

• Pop the lid on, and refrigerate for a couple of hours

• Preheat the oven to 200°c

• Place the casserole in the middle of the oven with the lid secured on top

• After 20 minutes, lower the heat to 150°c and then slow cook for 2 hours

• After which, raise the oven temperature to 180°c and continue to braise for a further 1/2 hour

• Remove casserole from the oven, and let rest for 20 minutes, or so.

• Slice the meat then douse it with the lusciously aromatic gravy.

• Serve with mashed potato, pumpkin, and green vegetables.

​

​