1. 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. 2. Drain liquid off mandarins and add liquid to all other marinade ingredients. 3. Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is. 4. Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain). 5. Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish. 6. Add steaks& pour over remaining marinade and refrigerate turning occasionally. 7. Remove steaks from refrigerator 2 hours before cooking and turn meat. 8. Grill steaks for 10-15 minutes, until medium cooked DO NOT OVERCOOK AND TOUGHEN. 9. Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly. 10. Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces. 11. Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier. 12. Serve with a Gutsy Aussie Red. ---------------------------------------------------------------------------
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