Put the kangaroo fillets in macadamia oil.
Then cook the puree: briefly fry chopped onions in peanut oil, add the chopped sweet potatoes, a little later the diced pumpkin.
‘Fill this vegetable mixture with water until it is covered, as if you were cooking a fruit compote.
Cook for 20-25 min at low temperature.
Add a little bit of water if needed.
‘Now season with salt, new spice and turmeric and fold in the crème fraîche.
Remove meat from marinade just before serving and sear on both sides in macadamia oil, but only very briefly, it should still be pink inside.
This is best served with a Cabernet Sauvignon or a Shiraz.
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