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Saturday, February 2, 2013

Kangaroo Ragu

Many people are scared to eat or even try Kangaroo, and that’s because more often than not it is either cooked or prepared incorrectly. I have bumped into so many people who are more than willing to share their kangaroo horror stories and they all have one thing in common - not doing their research, and thinking it can be cooked just like beef or lamb.
Kangaroo must be marinaded in order to help soften the otherwise tough meat. Also, if you’re having it as a steak it shouldn’t be cooked further than medium rare or it becomes increasingly tough.

Or, as this recipe goes to show, Kangaroo can be slow cooked (as opposed to marinading, or cooking medium rare) with great results.

What Will I Need?

500g kangaroo, diced
1 1/2 tbsp corn flour
1 tbsp olive oil
2 cloves garlic, minced
1 onion, diced
1 carrot, grated
1 tsp dried rosemary
½ tsp dried majoram
400g tin diced tomatoes
1/2 tsp Dijon mustard
½ cup red wine
1 cup beef stock
pasta, to serve
parmesan, to serve

What Now?

1.       In a marinade bag, shake the flour and diced kangaroo together until the kangaroo is thoroughly coated. Set aside.
2.       In a large pot, heat the oil over a medium heat before cooking the onion, garlic and carrot for 5 minutes or until soft.
3.       Next, add the kangaroo, herbs, tomatoes, mustard, wine and stock and stir through.
4.       Bring to the boil and then reduce to a simmer.

5.       Simmer for 1.5 to 2 hours over a low heat until the sauce has thickened, stirring occasionally to prevent sticking.

6.       Serve with your favourite pasta and a sprinkling of parmesan.