Marinade Kangaroo fillets in SHASHEMANE TUMBULGUM DRY MEAT RUB and Rice Bran Oil, let sit for 1 hour at leas , If you can leave in the fridge overnight.
To make the Chutney, Bring Peaches, Limes, Sugar, Onion, SHASHEMANE BRUTAL BYRON BAJUN SAUCE, SHASHEMANE CRUSH and crushed PIMENTOS to the boil in a saucepan and simmer for 1/2 hour. Let cool and store in a sealable glass jar.
Kangaroo fillets are best served rare, so remove your Kangaroo fillets from your marinade and let them rest on a plate on the side of your barbeque until they feel warm around 15 mins. Place the fillets on the grill at high heat for 2 minutes each side. Serve straight away with a nice fresh salad and a generous serve of the Jamaican Peach Chutney.