Kangaroo Stew

Thick, tasty and full of flavour.

Ingredients

• 2kg Kangaroo, cubed (any cut needing long, slow cooking)
• 2 tbsp Olive Oil
• 2 medium Onions, chopped
• 2 Garlic Cloves, finely chopped
• 2 Carrots, sliced thick
• 16 Chat (baby coliban) Potatoes, halved
• 6 Brussell Sprouts, halved
• Handful of Button Mushrooms, halved
• 2 tbsp Flour
• 750ml Chicken Stock
• 2 Bay Leaves
• 4 Sprigs Fresh Thyme (if available)
• Cracked Pepper

Method

In a stockpot or casserole dish, quickly brown kangaroo cubes in a little oil and set aside (you may need to do this in batches). Use remaining oil, fry onions and garlic - cover with the lid and allow to sweat for 3 minutes.

Return the kangaroo cubes along with the flour and stir through. Add stock, bay leaves and thyme. Cover and simmer gently for 1 hour. Add the remaining vegetables and cook, covered, for 30 minutes. Uncover and cook, stirring occasionally for a further 10 minutes or until sauce thickens. Season with pepper.

Serve with rice or crusty bread.

Serves 6