If you can get some Roo a few have asked for Roo recipes off NG
if unable to get roo use deer with any fat trimmed off

400g kangaroo rump, cut into two portions
350ml beef stock
350ml red wine
1½ tablespoons quandong jam
3 garlic cloves, crushed
2 potatoes, peeled and just boiled
2 tablespoons cream
1 tablespoon wholegrain mustard
¼ punnet enoki mushrooms
40g corn flour
Vegetable oil for deep frying
Method
1. Soak the kangaroo in oil for 15 minutes prior to cooking.
2. Start preparing the glaze by sautéing the garlic until soft. Add half
the red wine and a little beef stock then reduce. Add the remaining red
wine, beef stock and quandong jam and reduce again, seasoning with salt
and pepper. Keep warm.
3. Mash the potatoes. Add cream/milk and mustard then mash until a puree
is formed. Keep warm.
4. Heat vegetable oil in a pot. Break the enoki mushrooms into smaller
bundles, dust in corn flour. Test that the oil is hot enough by dropping
in a piece of broken mushroom (it should start foaming and fizzling
immediately). Deep fry till golden, remove with a slotted spoon and
drain on paper towels.
5. Place kangaroo in a very hot pan and quickly turned over to ensure
all sides are seared. Turn down the temperature and cook to medium rare
(2-3 minutes per side). Remove from heat and rest.
6. Once the meat is rested, cut into thin slices and arrange on plate on
top of a small amount of potato mash. Drizzle quandong glaze around the
plate and top kangaroo with enoki bundles.