Kangaroo and Mushroom Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
700g diced kangaqroo , or steak diced2 rashers rindless bacon, diced1 lg onion, sliced2 carrots, sliced thinly2 sticks celery, thinly sliced1 bay leaf2 tsp olive oil4 peppercorns, brused2 cup low sodium beef stock or water1 Tbs tomato paste1 tsp rosemary1/2 tsp garlic powder1/2 cup dry red wine (Cabernet, Lambrusca)400g sliced mushroomsblack pepper to tastechopped fresh parsley to serve
Preheat oven 165C
Cut meat into 2" cubes, if not already diced
In a large pan heat oil. Add onions, carrot and celery and cook until softened but not caramelsed.
Add meat, bacon, bay leaf and peppercorns and cook 2 - 3 min, stirring, until meat is lightly browned on all sides.
Add tomato paste, water, rosemary, garlic, mushrooms and wine to meat mixture. Season to taste. Bring to the boil and mix all ingredients thoroughly.
Transfur mixture to a lidded ovenproof dish and cook in oven 1 1/2hrs - 2hrs until meat is tender.
Check seasoning, sprinkle with parsley.
Serves 6
Cut meat into 2" cubes, if not already diced
In a large pan heat oil. Add onions, carrot and celery and cook until softened but not caramelsed.
Add meat, bacon, bay leaf and peppercorns and cook 2 - 3 min, stirring, until meat is lightly browned on all sides.
Add tomato paste, water, rosemary, garlic, mushrooms and wine to meat mixture. Season to taste. Bring to the boil and mix all ingredients thoroughly.
Transfur mixture to a lidded ovenproof dish and cook in oven 1 1/2hrs - 2hrs until meat is tender.
Check seasoning, sprinkle with parsley.
Serves 6
Nutritional Info Amount Per Serving
- Calories: 232.1
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 577.0 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.3 g
- Protein: 31.2 g
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