• 400 g (14 oz) kangaroo fillet
• 50 g (1¾ oz) salt
• 40 g (1½ oz) cane sugar
• 10 g (¼ oz) pepper berries, ground

Trim the fillet. Mix the salt, sugar and pepper berries together to make a cure and rub this over the kangaroo fillet. Leave to cure for 2 hours.

Wipe off the cure with damp kitchen paper, cut the kangaroo fillet into 1 cm (½ in) thick slices and place between two sheets of plastic wrap. Flatten with a meat mallet and coat with the buckwheat.