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Char Grilled Kangaroo with Lemon and Black Pepper Sauce

4 kangaroo fillets
250 milliliter water
1 juice of 1 lemon
1 garlic clove -- crushed
1 tablespoon parsley -- chopped
black peppercorns -- to taste
1 teaspoon cornstarch -- mixed to a thin paste with cold water


Grill fillets to desired state.

While fillets are cooking, bring water to boil, then add peppercorns, lemon juice and garlic. Turn down to simmer. When fillets are cooked, add to simmering sauce.

Leave for a minute of two to allow the juices to flavor the sauce, then thicken sauce with cornstarch.

Just before serving, season with salt [if desired] and add parsley.

Serve with rice or potatoes.


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