I was going to cook chicken tonight but with a change in the weather I decided on a thick and flavoursome Kangaroo Casserole.. I have researched many Kangaroo Stew recipes but decided to come up with my own. Not to everyones taste but we love Kangaroo in this house. Low in fat, high in iron and protein. A very healthy and hearty meal!
750g Garlic and Herb marinated kangaroo steak
4 Rashers of Bacon diced
1 Large Onion Diced
1 Large Garlic bulb crushed
8 Button Mushrooms sliced
1 Tin of diced Tomatoes
3/4 Cup Red Wine (I used Cab Sauv)
Cracked Sea Salt and Pepper to season
2 tbs plain flour/1tbs powdered Chicken Stock in 1/2 cup water
What to do:
Brown the Kangaroo, bacon, garlic and onion in a splash of olive oil. Add the tinned tomatoes and red wine. Season with salt and pepper. Stir and bring to a simmer. Simmer for an hr or so and then add the carrots and mushrooms. Simmer for a few hrs on really low heat until the kangaroo is tender. Add the flour/stock mix and let the casserole simmer and thicken. You can also do this in the slow cooker if you wish. Serve on a bed of creamy potato and sweet potato mash.
I'm also making a cheese and bacon bread to serve with this evening.