This dish is a bit of a classic which you should tackle when you’ve got plenty of time up your sleeve. With the extra time I’ve got up due to the Corona lock-downs, I decided to come up with a better method of cooking Kangaroo, with which I’ve always had a bit of a hit and miss relationship. Kangaroo is a delicious meat, but the cuts we get from the supermarkets aren’t consistent, and often end up really chewy, so I thought I’d try braising it to see if it ends up more tender and tasty.
This meal takes about three hours to prepare so turn on some good music, pour yourself a glass of wine and let’s get into it.
Kangaroo fillets 1 kg
Brown Onions 3 large
Leeks 2 large
Red Chilli 2 medium
Green garlic scapes 6 to 8
Garlic 6 cloves smashed
Fresh Rosemary 2 sprigs
Plain Flour 3/4 cup
Paprika 1 teaspoon
black pepper) 1 teaspoon
Continental French onion
soup mix. 1 pack
Salt 1 teaspoon
Beef Stock 1 litre
Butter 2 tablespoons
- Place half the flour on a flat plate and add the salt and pepper berry. Mix with a fork then dredge the kangaroo fillets in the flour mix.
- Slice the onions, leeks, chilli, garlic shoots and garlic then place together on a tray ready to cook.
- Add one tablespoon of butter to a skillet and brown the Kangaroo in batches for 2 minutes each side. Remove when cooked and place in an ovenproof casserole dish.
- Add the remaining butter to the skillet then add the vegetables and cook covered for 4 minutes. Tip the rest of the flour mix over the veggies and stir in until well mixed.
- Add the stock and french onion soup mix to the skillet, stir well and bring to the boil then pour over the Kangaroo. Add the rosemary then cover and place in the oven at 180c for to 3 hours. The dish is ready when the meat can be pulled apart with a fork.
- Serve with Glorious Mashed Potatoes, green beans and asparagus
If you can’t get your hands on Kangaroo, this dish works equally with most cuts of beef.
As always, don’t be afraid to play with the ingredients to suit your taste buds and have fun making it.
Questions and comments are always appreciated.