Kangaroo Medallions with Balsamic Sauce

200g Kangaroo fillet cut into thin medallions
3-4 tablespoons clarified butter
3 tablespoons balsamic vinegar
1/3 cup cup of red wine
1 tablespoon seeded mustard
1 tablespoon of French mustard
1 tablespoon softened butter mixed with 1 tablespoon flour
about 2 tablespoons chopped parsley
salt and pepper to taste.

Trim meat and slice into thin medallions and hit a few times with the cleaver to make thin. Allow about 3 pieces per person (about 50g each). Toss in flour.
Melt clarified butter in a large pan. When hot add kangaroo medallions and cook quickly to seal both sides. Remove from pan and keep warm while you make the sauce. It may be necessary to fry in two batches, depending on the size of your pan. Don't overcrowd the pan - the meat should always fry, don't let it stew.

Mix mustards into the wine. Mix extra softened butter with 1 tablespoon flour to a soft paste (this is used to thicken sauce at the end).

Tip out leftover butter from the frying pan. Add vinegar to hot pan and bring to the boil. Add wine and boil quickly until reduced by half. Finally add grated onion and thicken sauce by whisking in dobs of the butter mixture, stirring until sauce thickens. Boil for a few minutes and then add chopped parsley. Pour over the medallions.