Kangaroo Fillets With Basil Garlic Tomatoes - Australia

6 (1kg) kangaroo loin fillets*
1 C. (250ml)dry red wine
1 medium onion, chopped
2 T. balsamic vinegar
1 tsp. cracked black peppercorns
3 cloves garlic, sliced
1/4 C. chopped fresh basil
1/4 C. (60ml) Worcestershire sauce
2 T. brown sugar
Basil Garlic Tomatoes
12 medium (900g) egg tomatoes (Roma tomatoes)
4 cloves garlic, peeled and sliced into 24 pieces
24 fresh basil leaves
1/2 tsp. cracked black peppercorns
2 T. olive oil

Combine kangaroo (or steak) with the rest of the ingredients, cover; refrigerate for 3 hours (preferably overnight). Three hours before serving...make basil garlic tomatoes Halve tomatoes lengthways, using a skewer make a small hole in side of each half. Push a basil leaf and a slice of garlic into each hole. Place tomatoes, cut side up, in baking dish, sprinkle with pepper, drizzle with oil, bake uncovered in a very slow oven for about 3 hours or until the tomatoes are soft and the edges are shriveled. Remove Kangaroo from marinade, reserve marinade. Cook kangaroo for 5-8 minutes on a grill or Barbie cover then let stand for 10 minutes before slicing. Place reserved marinade in small pan while the meat is standing and bring to the boil, simmer uncovered for about 5 minutes or until thickened slightly, strain. Serve sliced meat with marinade mixture and garlic basil tomatoes.

*May use beef