Kangaroo Steaks with Marinated Mandarins Recipe

1 kg kangaroo fillet (you can substitute beef fillet)

Marinade:
1 can mandarin segments
1/4 cup Grand Marnier
2-3 tablespoons spicy plum sauce
2 oranges, juiced or 2 tablespoons orange juice concentrate
2/3 cup kikkoman teriyaki sauce
fresh ground black pepper
1 lemon, juiced
1 tablespoon dark brown sugar
1 tablespoon olive oil
1 lime, juiced

Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
Drain liquid off mandarins and add liquid to all other marinade ingredients.
Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
Add steaks & pour over remaining marinade and refrigerate turning occasionally.
Remove steaks from refrigerator 2 hours before cooking and turn meat.
Grill steaks about 10 minutes, until medium cooked. DO NOT OVERCOOK AND TOUGHEN.
Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier.
Serve with a Gutsy Aussie Red.

Makes 4 large servings