Kangaroo Casserole
Discover the hearty, flavor-packed delight of Kangaroo Casserole, a unique and nourishing dish that brings the bold taste of kangaroo meat to your dinner table. This rich casserole combines tender kangaroo steak bites with wholesome vegetables like carrots, celery, and mushrooms, all simmered in a fragrant base of red wine, tomato paste, and savory stock seasoned with fresh thyme and a hint of Worcestershire sauce. With the addition of buttery potatoes, this one-pot wonder becomes a truly satisfying comfort food perfect for cozy evenings. Serve it warm, garnished with fresh parsley, alongside crusty bread or steamed greens for an unforgettable meal. This recipe is perfect for adventurous cooks looking to explore Australian-inspired cuisine while embracing a lean and sustainable protein option.
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Recipe Information
Ingredients
- 500 grams kangaroo steaks
- 2 tablespoons olive oil
- 1 large (diced) onion
- 3 minced garlic cloves
- 2 medium (sliced into rounds) carrots
- 2 sliced celery stalks
- 200 grams (sliced) mushrooms
- 1 cup red wine
- 2 cups beef or kangaroo stock
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons Worcestershire sauce
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons flour
- 500 grams (peeled and cubed) potatoes
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed casserole dish over medium-high heat.
Slice the kangaroo steaks into bite-sized pieces, season with salt and pepper, and sear them in batches until browned on all sides. Remove the meat and set aside.
Add the remaining tablespoon of olive oil to the dish, then sauté the diced onion and minced garlic until softened and fragrant, about 5 minutes.
Stir in the sliced carrots, celery, and mushrooms, and cook for 5–7 minutes until the vegetables start to soften.
Sprinkle the flour over the vegetables, stirring well to coat them evenly. Let the mixture cook for 1–2 minutes to remove the raw flour taste.
Deglaze the pan by pouring in the red wine, scraping the bottom of the dish to release all the savory browned bits.
Stir in the stock, tomato paste, thyme sprigs, bay leaf, and Worcestershire sauce. Bring the mixture to a gentle simmer.
Return the browned kangaroo meat to the dish, along with the cubed potatoes. Stir to combine, ensuring the meat and vegetables are submerged in the sauce.
Cover the dish with a lid and reduce the heat to low. Let the casserole simmer gently for 1.5 to 2 hours, stirring occasionally, until the kangaroo meat is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt and pepper, if necessary. Remove the thyme sprigs and bay leaf before serving.
Garnish the casserole with freshly chopped parsley and serve warm. Pair with crusty bread or steamed green vegetables for a complete meal.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.7 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
