Glengyle Kangaroo Roast (1)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Mini Kangaroo Roast, (550g) (marinated or not)3 rashers bacon, trimmed of most of the fat and rind1 cup dry red wine (Lambrusca, Shiraz)1 cup low sodium beef stock or waterBlack pepper to taste1 slice wholemeal bread processed into breadcrumbs2 tsp cornflour2 tsp white vinegarpinch sugar( optional)1 tsp ground rosemary 2 cloves1tsp cinnamon1 tsp ground ginger2 sm carrots, Cut in half, then into 1" lengths1 med onion, cut in slices2 sticks celery, in 2" lengths250g butternut pumpkin, skin on, cut in 1" cubes250g sweet potato, skin on, cut in 1" cubes300g sliced large mushrooms or halved button mushrooms
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.
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.
Nutritional Info 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
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