Recipe adapted from The Venison CookBook
In this recipe the meat is cooked right through, rather than being served rare as many recipes recommend. It is moist, tender and full of flavour though!!
This would make a complete meal as the vegetables are cooked with the meat. Steamed vegetable could be added on dishing up if liked.
Although I have used Kangaroo for this dish because of the nutritional value and low fat, low calorie properties, beef, lamb or venison could be used. The nutritional values would have to be recalculated though!!

Submitted by EMMABE1

A good dish for the cooler weather, serve over steamed rice or noodles if desired.
Although I used kangaroo meat in this casserole because of the nutritive value, the calorie value and the low fat qualities, any meat, (lamb, beef etc) would work the same. However the nutritive value would need to be recalculated.

Submitted by EMMABE1