Kangaroo Stew
HomeRecipesMainsRoo Stew
Kangaroo Steak 1kg
250g Flour seasoned with
salt & black pepper
Red wine 500ml
Onion 1 large, diced
Garlic 3 cloves, chopped
Bay Leaves 3
10-15 Juniper Berries, but see the note at the end!
Salt and pepper to taste

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
(the meat, that is!).

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.

I use a washed Pine frond (just the end of a branch, the needles and a bit of stem) instead of Juniper. It has a very similar ‘turpentine’ fragrance and is much easier to get in this country. If you have access to Callitris sp., that’d work too.

Try it - you may like it.

⇐ Back to the index
Last updated by: Webmaster , 05-Jan-2005 08:34 PM

Copyright ©