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.
Artichoke centres from the growing flower
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