Preheat oven to 200°C or dig a pit and light a fire. Liberally dust camp oven with flour, including the lid.
For damper, combine all ingredients and form a soft dough by kneading lightly. Place onto a tray, brush with milk and transfer to camp oven. Dust with flour and place the lid on firmly
Place camp oven into oven or hot coals and cook for 30 minutes or until an inserted skewer comes out clean and the loaf sounds hollow when tapped on the bottom. Slice into eight large wedges.
For caramelised onions, melt butter in a frying pan over low heat. Add onions and sauté for 10-15 minutes, until soft and golden. Stir in sugar and vinegar and cook for a further 5-10 minutes, until caramelised.
For kangaroo, pound herbs and garlic in a mortar and pestle.
Rub the kangaroo fillet with oil, salt, pepper and herb paste. Marinate for 10 minutes.
Heat a char grill over high heat and sear fillets for two to three minutes on each side. Lower heat and cook until medium rare, taking care not to overcook.
Allow fillets to rest for 10 minutes then slice and sprinkle with lime rind.
For tomato wedges, combine tomatoes, salt and garlic in a bowl. Heat oil in a frying pan over high heat and quickly cook tomato mixture.
To serve, cut a wedge of damper horizontally and place caramelised onion and sliced kangaroo fillet inside. Arrange tomatoes and remaining kangaroo slices around damper and sprinkle grated beetroot around the plate. Garnish with beetroot leaf.