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Barbecued Emu Ostrich or Kangaroo Fillet
1 kg Fillet steaks
1 c Red wine
2 tb Olive oil
1 tb Balsamic vinegar
1 tb Dijon mustard
1 tb Tomato paste
1 cl Garlic, crushed
2 ts Soft brown sugar
Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well. Place in dish with meat to marinate for 2 hours, turning occasionally. Drain meat. Reserve the marinade. Cook on barbecue until just browned, brushing with marinade.
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