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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.3
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 629.5 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 18.5 g

View full nutritional breakdown of Glengyle Kangaroo Roast (1) calories by ingredient
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Glengyle Kangaroo Roast (1)

Submitted by: EMMABE1
Glengyle Kangaroo Roast (1)

Introduction

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!!
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!!

Number of Servings: 4

Ingredients

    Mini Kangaroo Roast, (550g) (marinated or not)
    3 rashers bacon, trimmed of most of the fat and rind
    1 cup dry red wine (Lambrusca, Shiraz)
    1 cup low sodium beef stock or water
    Black pepper to taste
    1 slice wholemeal bread processed into breadcrumbs
    2 tsp cornflour
    2 tsp white vinegar
    pinch sugar( optional)
    1 tsp ground rosemary
    2 cloves
    1tsp cinnamon
    1 tsp ground ginger
    2 sm carrots, Cut in half, then into 1" lengths
    1 med onion, cut in slices
    2 sticks celery, in 2" lengths
    250g butternut pumpkin, skin on, cut in 1" cubes
    250g sweet potato, skin on, cut in 1" cubes
    300g sliced large mushrooms or halved button mushrooms



Directions

Preheat oven 170C
Put the meat into the roasting dish.
Spread the bacon over the meat
Place the carrot, onion, pumpkin, sweet potato, mushrooms and celery round the base of the meat in the dish.
In a small pan, mix the wine, stock, ginger, cinnamon, and cloves, . Add black pepper to taste.
Bring to the boil, then pour over the meat and vegetables in the roasting dish.
Cover very firmly with foil. Ensure the foil is sealed round all edges of the dish to completely enclose the meat, vegetables and sauce.(or use an oven proof dish with a well fitting lid)
Cook for 1hr - 1 1/4hrs (until cooked)
When cooked, remove meat and vegetables from the juices and stand, covered in a warm place.
Reserve 1 1/2 cups of liquid. (if there isn't enough add water to make up to required quantity)
In a small bowl , blend cornflour and breadcrumbs, then slowly add 1/2 cup reserved cooking juices and the vinegar.
Return to the pan with the rest of the juices. Bring to the boil, stirring until boiled and thickened.
Check and correct seasoning.
Serve sauce with the thinly sliced meat. and vegetables.

500g roasting joint will serve 4 people.


Number of Servings: 4

Recipe submitted by SparkPeople user EMMABE1.






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