Thai-Style Kangaroo Salad

Pat kangaroo dry, place in a bowl with vegetable oil and stir to coat. Set aside and allow to come to room temperature.

Finely chop chilli (remove seeds, if you like). Peel and finely grate ginger. Place chilli and ginger in a bowl with sesame oil. Squeeze in lime juice and add fish sauce and sugar. Stir to combine and set aside.

Thinly slice eschalots and roughly tear coriander and mint.

Quarter tomatoes and roughly chop cucumber.

Heat a non-stick frypan over medium-high heat. Season kangaroo with salt and add to pan. Cook for 3 minutes each or until caramelised. Reduce heat to medium and cook for a further 1 minute each side for medium-rare or until cooked to your liking. Rest for 5 minutes, then thinly slice.

Place kangaroo, cucumber, tomato, coriander, mint, eschalot and dressing in a large bowl and toss to combine. Divide between plates and top with peanuts to serve.