Take a leg of Kangaroo approx 2kg, and season with salt and pepper. Put oil in roasting pan and seal meat all round. Place in preheated oven - 200 C - for 15 minutes. Add 250g diced onions, carrot and celery and bake for further 15 minutes. Drain off excess fat, add two tablespoons of tomato paste, 200ml of red wine and 250ml of meat glaze or 2 Beef stock cubes. Put leg on top of vegetables and roast for a further 30 minutes while reducing oven to 170 C.

Take Kangaroo leg out of oven and keep warm for serving. Strain roasting juice into a saucepan, remove all excess oil and add 150gm red currant jelly. Simmer for at least 10 minutes and reduce sauce to right consistency. Taste sauce and if too sweet add a little lemon juice to taste. Take off the heat and whisk in a little fresh butter.

Slice Kangaroo and pour a little sauce on side. Serve the remainder of sauce separately. The Kangaroo leg should be still pink inside so do not overcook. Also, resting the meat before slicing will keep most of the juices inside.