Grill the kangaroo fillet from both sides and finish in oven, ideally served not more than medium cooked. Remove the shallots skin cut in quarters and caramelize with the sugar and salted butter, than add the grenadine toss and remove from heat. Dice the onions, pancetta, chop the garlic and sauté until browned, add the wine, than stock and reduce. Boil the beans in a separate pan until half cooked than drain well and put under running water. Add the beans to the reduction and add also the cherry tomatoes cut in half, simmer and toss until stew is thick. Next, grate the potatoes with a grater mix in the thyme, season and sauté small potato cakes on a well preheated pan.