Kangaroo is a very lean meat and is perfect for marinating and even more perfect.
Combine kangaroo ingredients and marinate overnight.
Make sure BBQ is very hot and place kangaroo on hot plate for about 2-3 minutes each side.
When cooked leave to rest for about ten minutes to help blood move back to the centre of the loin. Should be eaten medium/rare as kangaroo has very little fat and it will toughen if overcooked.
Pour a little oil on to the hot plate. Add onions and sprinkle with salt and pepper.
Sprinkle herbs over the top. Add a little more olive oil to help herbs cook.
Gradually cook onions until they turn golden brown on underside then flip over.
Pour either a Cabernet Sauvignon vinaigrette or red wine generously onto the onions which will give a pickled flavour.
When almost cooked, move onions to the side.
Add butter to the remaining herbs that have been left over from the onions and allow to melt (making a sauce that will coat the spinach).
Place spinach on the top, remove as soon as wilted.
Slice the kangaroo loin and place on a layer of onion and spinach and serve immediately.