Kangaroo Rump Roast with Grape Sauce

Serves 4. Melt the butter in a smallish saucepan or sauti pan. Brown the meat on all sides. Season with salt and pepper to taste. Pour over the white wine and simmer gently for 20 minutes. Remove the meat to a warmed dish and cover, allowing it to rest for 20 minutes before slicing finely. In the meantime, prepare the sauce: add grapes and almonds to the pan, simmer for 2 minutes, then pour in the sour cream and bring to the boil, stirring until the sauce thickens. Season with salt and pepper to taste. Serving: Arrange slices of meat on each plate, accompanied by tiny new potatoes, spoon over the sauce and present with a side salad of finely chopped young celery, blanched with almonds and the meat of an orange (all pith removed). Serve with a fruity white wine.