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Wash the meat to remove any surface blood, this reduces the strong
‘game-y’ smell. Dry it on kitchen paper, and roll in seasoned flour
Sauté the onion and garlic in a little oil until golden and soft. Don’t let it burn. Lift it all out of the pan and set aside.
Brown the chunks of ‘Roo in hot oil, lifting them out when done. Do not let the pieces stew in their own juices. When all of the meat is browned, deglaze the pan with a little red wine.
Put the cooked onion, garlic, and all of the browned meat, back in the pot, with the Bay leaves and Juniper berries.
Cover with Red wine and cook slowly for 45 minutes or until the meat is just tender, but not breaking up into 'rags'.
Lift out the meat with a slotted spoon, set it aside in a warm place while the sauce is reduced to the required consistency. Pick out the Bay leaves and Juniper berries at this stage, too. A tablespoon full of meat extract (“Vegemite” ® or “Marmite” ® in Australia) does wonders to the flavour of the sauce. Salt and black pepper to taste is added now.
Return the meat to the finished sauce, bring back to serving temperature and ENJOY.
This recipe goes well with spätzle and browned butter.
Try it - you may like it.
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