Coat the kangaroo saddles in olive oil and leave to stand for a few minutes.

Heat a dry pan on the fire until it's red hot. Throw in the fillets and sear on all four sides for about a minute to 1½ minutes each side. Expect the olive oil to flame when it contacts the pan.

Once seared, transfer fillet to a preheated camp oven and cook for a further 10–15 minutes, or place in a preheated oven 180°C/160° (fan forced) and cook for the same time. Once the meat is cooked, place it on a board, loosely covered with foil, and stand for at least 10 minutes.

To make the sauce; If using dried quandong, soak for 30 minutes in enough port to cover.

Return the same frying pan used for searing the meat into the fire and heat. Add the chopped garlic and the chilli and fry for a minute or so. Add the quandongs and fry for a further 2 minutes.


Pour in stock and any juice from the camp oven into the pan and stir. Reduce this over the heat for a few minutes—it's quite okay to allow it to boil. You may wish to sweeten this with a couple of teaspoons of sugar. Stir until thickened.