Kangaroo Casserole

  • 750 grams kangaroo meat; diced
  • 2 onions; chopped
  • 1 clove garlic; crushed
  • butter
  • 1/4 tsp. chilli powder or cayenne pepper
  • 1/2 tsp. allspice
  • 250 grams tomato paste
  • 250 ml red wine
  • 250 ml water
  • 1 red capsicum; diced
  • 100 grams mushrooms
  • salt; to taste

Saute the meat, onion and garlic in a little butter until the meat is browned.

Add spices, tomato paste, wine and water and cook gently until tender – about 1 hour. Add the capsicum and mushrooms and cook a further 25 to 30 minutes.

Thicken with a little flour if necessary.

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