Kangaroo Skewers with Bush Tomato Chutney

Ingredients

• about 450 g Kangaroo fillet
• 2 tablespoons Soy sauce (wheat-free)
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 cup Bush tomatoes (or sun-dried)
• 1/4 cup Apple cider vinegar
• 2 tablespoons Brown sugar
• 8 each Wooden skewers

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g kangaroo fillet into 2.54 cm cubes.
2. 2In a bowl, combine the kangaroo cubes with 2 tablespoons soy sauce (wheat-free), 1 tablespoon ginger, and 2 cloves garlic. Mix well to coat all the pieces and let it marinate for at least 15 minutes.
3. 3While the kangaroo is marinating, place the 1 cup bush tomatoes (or sun-dried) in a heatproof bowl and cover them with hot water. Let them soak for 10 minutes.
4. 4Drain the soaked bush tomatoes. Combine them in a small saucepan with 1/4 cup apple cider vinegar and 2 tablespoons brown sugar. Cook over medium heat, stirring occasionally, for about 5-7 minutes, or until the mixture has thickened into a chutney consistency. Remove from heat.
5. 5Thread the marinated kangaroo cubes onto the 8 wooden skewers, ensuring they are evenly spaced.
6. 6Preheat your grill to medium-high heat (about 205°C or 200°C). Grill the skewers for 3-4 minutes per side. The kangaroo is cooked when it has a slightly browned exterior and is still pink inside, reaching an internal temperature of 57°C for medium-rare.
7. 7Remove the skewers from the grill and let them rest for 2 minutes before serving. Serve the kangaroo skewers with the prepared bush tomato chutney.

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