Sage and onion stuffed Kangaroo mini roasts with sweet potato chips

This is one of my favourite Kangaroo recipes. I love to make stuffed Kangaroo mini roasts for dinner at least once a fortnight. If you don’t like Kangaroo, you can substitute chicken instead of Kangaroo.

Place the 8 pieces of Kangaroo meat onto a flat surface and lightly tenderize with a meat mallet.

In a small bowl, chop the onion, sage and garlic and place it into the bowl. Add the egg; fresh bread crumbs, all spice and lemon juice. Mix well in the bowl then place onto the top of each Kangaroo.

Roll the Kangaroo up tightly then tie the butchers twine around the Kangaroo mini roasts. Place the Kangaroo mini roasts on a greased oven tray and basted the Kangaroo with the honey. Bake in the oven on 375F for 20 minutes.

Make the sweet potato chips by peeling the sweet potato and cutting the sweet potato into thin strips. Place the thin sweet potato strips in a shallow frying pan half filled with vegetable oil. Fry the sweet potato until the sweet potato becomes golden brown.

Place the sweet potato chips on the side of your serving plate. Cut the butchers twine off the Kangaroo mini roasts and serve whole.

8 by 8 ounces Kangaroo

2 tablespoons chopped sage

1 large onion

1 clove garlic

1 egg

1 tablespoon honey

1 cup fresh breadcrumbs

¼ teaspoon all spice

1 teaspoon lemon juice

8 pieces butchers twine or rope

2 large sweet potato

1 tablespoons olive oil

Salt and cracked pepper

Time to make 50 minutes Serves 4