Grilled Kangaroo Fillet with Anchovy Marinade

Peel and finely chop the garlic clove. Drain the capers and chop them. Chop the chili pepper as well. Mix the garlic clove, capers, lemon zest and chili with the olive oil in a bowl. Coarsely chop the anchovies and add them. Wash the mint sprigs, shake dry, pluck the leaves from the stems and cut into strips.

Remove the skin and tendons from the kangaroo meat, wash, pat dry and place in the marinade. Leave to marinate for about 1 hour.

Preheat the grill (charcoal or oven grill). Remove the meat from the marinade and pat dry. Place on the grill and grill for about 6 minutes on both sides until golden brown in color. Grill even further or remove from grill, depending on desired doneness. Season the meat and let it rest in aluminum foil for 10 minutes.

Heat the marinade in a pot and stir in the lemon juice. Heat to just before boiling point and pour over meat. Serve with vegetables of choice and potato croquettes.

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