Kangaroo Fillet

Remove the kangaroo fillet from the refrigerator and allow it to rest at room temperature for 20-30 minutes. Pat the fillet dry with paper towels to ensure a good sear.

Brush the fillet generously with teriyaki sauce on all sides, then season lightly with salt and pepper. Allow the marinade to penetrate the meat for at least 15 minutes.

Heat a heavy-based skillet or grill pan over high heat and add a drizzle of olive oil, swirling to coat the surface. Wait until the oil is shimmering and just beginning to smoke before adding the meat.

Place the kangaroo fillet in the hot pan and sear for 2-3 minutes on each side to develop a deep, caramelized crust. Avoid pressing down on the meat to retain its natural juices.

Brush the fillet with an additional layer of teriyaki sauce during the final minute of cooking for added glaze and depth of flavor.

Remove the fillet from the heat and transfer it to a warm plate. Tent loosely with foil and allow it to rest, as kangaroo is best served medium-rare to medium due to its low fat content.

Slice the rested fillet against the grain into even pieces for maximum tenderness. Serve immediately with your choice of sides.