Kangaroo Ragout recipe
Great warm dish for a cold night in.
- 1250g diced Kangaroo Leg
- 250g roughly diced Onion
- 250g roughly diced Carrot
- 85g Plain Flour
- 60g Tomato Paste
- 2½ Litres Kangaroo Stock
- ½ Clove Finely Chopped Garlic
- 50ml Red Wine
- Salt and Pepper
- 1 Bay Leaf
- 100g Oil
- Chopped Parsley
Heat the oil in a frying pan. Season the Kangaroo with salt and pepper and brown on all sides. Remove the Kangaroo
and place in braising pan. Fry the carrot and onion in the same frying pan to a light brown. Drain and add the Kangaroo.
Sprinkle the flour onto the Kangaroo and vegetables and shake the pan to mix it in. Place braising pan in a hot oven for
approximately 10 minutes and then remove. Add the tomato paste and carefully mix in the red wine and stock to bearly
cover the Kangaroo. Then add the bay leaf and garlic. Bring to the boil and skim.
Cover with a lid and bake in a moderate oven at 180 C. Cook until tender( approx 1 to 1½ hours ). Remove the Kangaroo
and vegetables and place in a clean pan. Remove the fat from the sauce and correct the consistency and seasoning.
The sauce should not be too thick and a reddish brown in colour. Pass through a fine strainer over the meat and reboil.
Serve the Kangaroo in an earthenware dish sprinkled with chopped parsley.
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