Serves 4 persons:

800 g kangaroo meat e.g. fillet
100 g white onions
1 garlic clove
1 small chilli, medium hot, approx. 10 g – without seeds
80 g carrots
60 g celery stalks
80 g red bell peppers
100 g bacon
1 EL tomato paste
4 EL Macadamia oil
150 ml red wine
200 ml game stock
700 g tomatoes
salt, pepper
1 teaspoon sweet paprika
2 tablespoons finely chopped herbs (parsley, thyme, oregano, basil)
30 g black olives

Directions:

Cut the meat into 2 cm pieces and season it with salt and pepper. Clean and peal the vegetables. Finely dice the onions, garlic and chilli peppers. Slice the carots and the celery stalks. Slice the bell peppers. Dice the bacon. Heat the fat in a large roasting pan and brown the meat on all sides. Remove the meat from the pan. Add the onions, garlic, chilli peppers, carots, celery, bell peppers and bacon and sauté for 2-3 minutes. Add the tomato paste and roast briefly. Add sweet paprika powder. Pour the red wine and reduce to half. Pour the game stock. Return the meat to the pan and stew for 10-15 minutes. Immerse the tomatoes in boiling water and then in ice water. Peal the tomatoes and cut into quarters. Trim the stem ends and remove the seeds. Pour the seeds through a strainer. Add the tomato juice to meat. Dice the fruit flesh and add to the ragout for the last 5 minutes together with olives and the herbs. Season to taste and add more game stock to dilute the sauce if necessary.

Arrange and serve with toasted bread or Tagliatelle. 

Serves four persons:

600 g kangaroo fillet
salt, pepper
40 g spring onions
1 clove of garlic
80 g washed and seeded yellow bell peppers
200 g button mushrooms
1 chilli without seeds
1 tablespoon finely diced parsley
3-4 EL Macadamia oil
80 ml good red wine
400 ml game stock

Directions:

Pour the game stock into a roasting pan and reduce the sauce to 200 ml over a high heat. Clean the meat, pad it dry and cut the fillet into 20 slices (about 30g each). Remove all the stringy bits if necessary. Cover the fillets with a plastic wrap and beat them with a meat mallet or another blunt instrument and place in a fridge. Peal the onions and finely slice. Peal and dice the garlic. Finely slice the bell peppers. Clean and slice the button mushrooms. Chop the chilli.
Heat 1 tablespoon of oil in a skillet. Sauté the onions and garlic. Add the bell peppers, button mushrooms and chilli and roast for 2-3 minutes. Season with salt, pepper and parsley. Heat oil in a second skillet and roast the fillet on one side. Season it with salt and pepper. Baste regularly with the roasting fat. Turn the fillet over, season with salt and pepper and also baste with roasting fat.
Arrange the fillets and the vegetables on 4 preheated plates.
Pour cold red wine into the sauce and reduce it. Bring to boil briefly. Season to taste and pour on the plates. Garnish with nasturtium blossoms.