Instructions

Step 1
Place potato in a steamer over a saucepan of simmering water. Cover and steam for 10-12 minutes or until tender.
Step 2
Meanwhile, season the kangaroo on both sides with black pepper. Heat a large non-stick frying pan over high heat. Spray with oil. Cook kangaroo for 2 minutes each side. Reduce heat to low and cook for a further 2 minutes each side for rare. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
Step 3
Place the frying pan over high heat. Add the shallot, stock and jam and cook, stirring, for 2-3 minutes or until the jam dissolves and the sauce reduces slightly. Add the vinegar and raspberries. Simmer, crushing the raspberries with a fork, for 4 minutes or until the mixture reduces by half.
Step 4
Thickly slice the kangaroo across the grain. Divide the kangaroo among serving plates. Drizzle over the raspberry glaze. Serve with the potato and broccolini.