500g kangaroo fillet

2 tbsp olive oil

½ tsp cracked black pepper

1 tsp sea parsley

1 tsp saltbush

1 tsp ground bush tomato

1 tsp pepper leaf

2 bunches bok choy (cleaned and separated)

100g mushrooms, sliced

2 sticks celery

1 red capsicum, sliced

1 red onion, sliced

Squeeze of lime

Marinade: ½ cup chopped coriander, 1 small chilli, chopped, 1 cup sweet chilli sauce, 1 tsp fresh ginger, 1 clove fresh garlic, crushed.

Method

Slice kangaroo fillets diagonally in to strips. Make up the marinade. Put kangaroo meat in marinade and set aside for 15-30 minutes.

Heat oil in a wok. Add onion, capsicum, celery, garlic, ginger and chilli and dry herbs and cook for 1 minute. Remove from wok. Add kangaroo strips and saute. Add bok choy and mushrooms, cook until heated through. Add cooked vegetables and stir through the pepper berry sauce. Take off the heat, add salt and pepper and lime.