600g Sweet Potato peeled and diced
4 (about 125g each) kangaroo fillets
Olive oil spray
Freshly washed rocket to garnish
Place the kangaroo in a smaller non reactive bowl. Pour the Beerenberg Sticky Rib Sauce over the top and gently massage it into the meat, cover and let it rest in the fridge for 2 hours.
Place sweet potato in a steamer over a saucepan of simmering water. Cover and steam for 10-12 minutes or until tender. Then mash with a small amount of butter and season to taste.
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.
Thickly slice the kangaroo across the grain. Divide the kangaroo among four serving plates. Serve on top of the sweet potato and garnish with rocket.