In a sauté pan seal the kangaroo and remove from the pan, add the honey, caramelize than add the halved blueberries and wine, simmer by half. Dice the sweet potato blanch than in an oven tray sprinkle with thyme, chopped onions and olive oil than grill until browned. Once potato is cooked toss in the chopped sage and serve underneath the venison. Cut the onions in julienne and sauté with the garlic, toss in spinach and serve on the potatoes. Finish the venison in the oven until medium cooked allow to rest and drizzle with the suace.