150gm Kangaroo loin
Salt/papper
1 tsp Oregano fresh
1 tsp cashew
1tbsp Olive oil
1 tsp Spiced seasonal

Potato noisette

220g potato
20 g butter
1 tsp Chop parsley
1 tsp Chop garlic
1 tbsp Olive oil
Salt & Pepper

Pepper corn sauce

1 tsp Pink pepper corn
1 tsp Black pepper corn
1 tsp White pepper corn
1 tsp Shallot
1 tbsp Olive oil
1 tsp Mustard puree
1 tbsp Cognac liquier
100ml Plain gravy
1 tbsp Cream

Procedure kangaroo loin
Seasoned well the kangaroo loin with fresh salt, pepper, spiced, oregano ,cashew nuts and olive oil. In a heavy metal hot pan seared both side the kangaroo loin till golden brown or cooked to med-med well.

Garlic Noisette potato
Peel & wash potatoes cut into ¼ inch sliced. Put the slice potato in a heavy pan and seared both side or till golden brown, to finish the potato add garlic caramelized, plain butter and add chop parsley

Assorted pepper corn sauce
Heat and sauté the shallot in olive oil till translucent then add the assorted pepper corn , mustard and cognac then reduced till half then add the gravy and reduced again tiil sauce sticky.to finished the sauce add the 1 tbsp cream ,to taste salt and pepper.

Garnish
Peel sweet potato slice thinly and cut in to thin strips.fry the strips lightly. Fry the strips in vegetable oil till crispy drain on kitchen paper and season.