Place the spice mix into a mortar and pestle and ground spices to a fine powder. Add the spice mix to the kangaroo with a little olive oil to help with the marinade process, combine well. Marinate for at least 30 minutes or overnight for best results.
Pico Di Gallo salsa
In a bowl, combine tomatoes, spring onion and chillies (you can de-seed them if you don’t want it too spicy). Add chopped fresh coriander, olive oil and a squeeze of lime juice season and set aside.
Place a heavy based pan or BBQ on high heat. When at smoking point, brown the kangaroo in small batches, remove from the pan and set aside to rest. Cover the bowl with foil to keep the kangaroo warm. Repeat until all the kangaroo is cooked.
Place the tortillas in the microwave on high for 20-30 seconds, this should make the tortillas soft and easy to wrap.
To assemble the tortilla’s, place the venison first onto tortilla shell followed by the salsa and shredded cabbage.
On the side, serve with some fresh diced avocado mixed with lemon and olive oil.