Barbecued Kangaroo (with anchovy vinaigrette and soft polenta)
(Serves 4 people)
Coat fillets with a little of the oil and pepper. Set aside. Bring half the stock to a simmer. Mix remaining stock with polenta in a large saucepan to make a paste and add salt. Add hot stock to polenta, stirring constantly to avoid lumps. Stir over a low heat for 20 minutes until polenta comes away from pan. Add parmesan cheese and butter and check for seasoning. Keep warm in a shallow bowl that can be taken to the table. Grate lemon zest, then squeeze lemon. Combine garlic, remaining oil, capers, lemon zest and juice and the stalks of the mint, chopped very finely (reserve the leaves), to make a vinaigrette. Heat barbecue or oven to highest temperature possible. Heat a heavy-based frying pan on the stove and seal kangaroo for 45 seconds each side. Transfer to oven or barbecue and cook for 2 minutes each side. Leave to rest on a warm plate, loosely covered with a lid or foil, for a least 5 minutes. Warm the vinaigrette and add anchovies, then drop in torn mint leaves. Slice kangaroo diagonally, arrange on hot plates and spoon over sauce. Offer polenta to spoon on the side.
The recipe says that veal can be substituted for the kangaroo...but why would you want to?