Kangaroo fillet with plum sauce, braised cherry tomatoes and potato wedges

Ingredients for 4 servings:

• 700 g kangaroo fillet(s)
• Pepper, black, crushed
• 500 g cherry tomatoes
• 50 ml balsamic vinegar, dark
• 3 tbsp sugar
• 50 ml red wine
• 200 ml plum wine
• 300 ml broth
• 2 tbsp sweet chili sauce
• 1 onion(s)
• 200 g prunes
• 2 tbsp sugar
• 1 tbsp tomato paste
• 1 sprig(s) of thyme
• 1 rosemary sprig(s)
• Soup powder
• Oil for frying
• salt and pepper
• 1 pack of potato wedges

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Trim the fillet. Roughly chop the onion and prunes. Roast both with the meat trimmings in a little oil for about 3-4 minutes. Then add the tomato paste and roast for a further 2 minutes. Deglaze everything with red wine and reduce completely. Pour in the plum wine and reduce again. Add the sugar, rosemary, thyme, and sweet chili sauce and roast briefly. Pour in the stock and reduce the heat. Let everything simmer for about 30 minutes. Strain the sauce through a fine sieve (if necessary, press through any residue with a pastry card). If the sauce is too thin, reduce it again. If not, season the sauce with a little soup powder to taste. Heat the oil in an ovenproof frying pan. Season the kangaroo fillet with salt and cracked black pepper and sear on both sides. Place the meat in the preheated oven at 190°C (top/bottom heat) for about 8-10 minutes. Meanwhile, bring the balsamic vinegar to a boil in a pan with sugar, salt, and pepper. Add the tomatoes. Reduce the contents of the pan until creamy. Do not overheat, or the balsamic vinegar will become bitter. Remove the meat from the oven and let it rest for another 5 minutes. Serve the fillet with tomatoes and sauce. Meanwhile, prepare the potato wedges according to the package instructions.