Kangaroo stew
Prep: 10 mins
Cook: 75 mins
Serves: 6
0

Ingredients

  • 600 g kangaroo meat, diced
  • 3 potatoes , diced
  • 1 1/2 large onions, diced
  • 3 carrots, diced
  • 1/2 pumpkin, diced
  • 2 cloves garlic, crushed
  • 3 tbs oyster sauce
  • 3 tbs salt-reduced tomato sauce
  • 3 beef stock cubes
  • 3 1/2 cups water
  • cornflour, to thicken

Method

  1. Put beef stock cubes in water and mix well.
  2. Put the roo pieces in a pot with the lid on, cook in own juices on moderate heat until the meat is soft (about 45 minutes).
  3. Add potatoes, carrots, onions and pumpkin. Add tomato sauce, oyster sauce and beef stock. Mix together and add enough water to cover the meat. Simmer for 10 – 15 minutes.
  4. Mix a little cornflour with water to a paste and add to pot. Cook for a further 10 – 15 minutes. Continue cooking until meat and vegies are tender.

Recipe from Deadly Tucker cookbook (ATSI-FOODcents manual, 2006), North Metropolitan Health Service, Department of Health WA, reproduced with permission.


  • recipe step image
    Ingredients
  • recipe step image
    Utensils
  • recipe step image
    Put beef stock cubes in water and mix well.
  • recipe step image
    Place meat in a pot with the lid on, cook on medium heat until the meat is soft (about 45 minutes).
  • recipe step image
    Add potatoes, carrots, onions and pumpkin, tomato sauce, oyster sauce and beef stock, mix. Cover the meat with water. Simmer 10 – 15mins.
  • recipe step image
    Mix a little cornflour with water to a paste and add to pot. Cook until meat and vegies are tender.
Serving Suggestion: Serve with rice, pasta or bread

Healthy tip!

To keep lean meats juicy and add flavour, try brushing with a marinade.

More tips

Nutrition Information

per serve per 100g
Energy 1842 kJ 255 kJ
Protein 44.5 g 6.2 g
Fat, total 3.8 g 0.5 g
— saturated 1 g 0.1 g
Carbohydrate 50.4 g 7 g
— sugars 30.1 g 4.2 g
Sodium 1568.7 mg 217.8 mg