Kangaroo Bourguignon with Kumara Mash

A classic French dish but made with Kangaroo

• CuisineWestern
• CategoryKangaroo
• CourseMains

Ingredients

• 800 gmsKangaroo steak
• 3 tbspPlain Flour
• 1 tspPepper powder
• 100 gmsSpeck, cut into straws
• 80 gmsGarlic, sliced
• 200 gmsLeek, sliced
• 300 gmsCarrots, diced
• 400 gmsOnions, quartered
• 200 gmsEschallots
• 1 tspChilli flakes
• 750 mlWine (Shiraz)
• 500 mlBeef stock
• 400 gmsButton mushrooms
•  Oil
•  Salt
• 500 gmsSweet potato
• 50 gmsGarlic cloves
• ½ tspCumin powder
• ½ tspChilli powder
• ½ tspPepper powder
• 80 mlExtra virgin olive oil

Preparation

1. Cut kangaroo steak into 4cm cubes
2. Put flour, salt and pepper into a plastic bag and dust meat by shaking it in the bag
3. Heat oil in a pan and brown the meat in small batches
4. Remove the meat and add speck and fry
5. Add garlic, leek, carrots, onions, eschallots and fry
6. Sprinkle the flour left over after dusting meat, chilli flakes and stir and remove from pan
7. Add wine and deglaze pan and simmer till reduced to half
8. Add meat cubes and beef stock. Add salt. Bring to boil and then simmer
9. Add vegetables and place in oven at 160°C for 1 hour
10. Add button mushrooms and return to oven for 30 minutes
11. Pull out of oven and simmer if sauce needs thickening



12. Cook sweet potatoes and garlic in a pressure cooker for 12 minutes
13. Mash with cumin, chilli and pepper powder with some salt
14. Add olive oil and mix it in

Kangaroo meat is easily available in Australia and often found on supermarket shelves. The meat is extremely lean - the mince claims 1% fat. The meat is tough and gamey. This makes it ideal for a slow cooked bourguignon. The slow cooking makes it tender but it still does not fall apart during cooking.