Kangaroo is very sensitive to over-cooking which can make it quite tough. This recipe sears the meat to improve the flavour, but uses the heat of the sauce to gently cook the meat, keeping it moist and tender.
Heat 1 tablespoon of oil in a heavy frying pan until very hot. Rub 450g of Kangaroo fillet with salt and black pepper then quickly sear for about 45 seconds on each side. Transfer the fillets to a plate to cool.
Turn the heat down to medium and add 50g of butter. Fry a thinly sliced large onion and 1½ tablespoon of paprika until soft but not brown. Add 400g of sliced button mushrooms and fry for 3 minutes. Meanwhile, thinly slice the Kangaroo fillet across the grain, it should still be raw in the middle. Pour any juices from the meat into the pan and stir in 250g of sour cream. Bring to the boil and mix in a handful of chopped parsley and the juice of 1/2 a lemon. Taste and adjust the seasoning before removing from the heat and stirring in the Kangaroo. Leave to stand for a minute or so before serving with rice and steamed greens or a green salad.