Kangaroo and Mushroom Casserole
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Kangaroo and Mushroom Casserole calories by ingredient
Introduction
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. 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.
Number of Servings: 6
Ingredients
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700g diced kangaqroo , or steak diced
2 rashers rindless bacon, diced
1 lg onion, sliced
2 carrots, sliced thinly
2 sticks celery, thinly sliced
1 bay leaf
2 tsp olive oil
4 peppercorns, brused
2 cup low sodium beef stock or water
1 Tbs tomato paste
1 tsp rosemary
1/2 tsp garlic powder
1/2 cup dry red wine (Cabernet, Lambrusca)
400g sliced mushrooms
black pepper to taste
chopped fresh parsley to serve
Directions
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
Member Ratings For This Recipe
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