Kangaroo and Port Stew

Cook Time 2 hours

Servings 4

Ingredients

2 tbsp extra virgin olive oil

¼ cup flour

500g diced kangaroo

1 onion, sliced

1 tsp tomato paste

1 sprig rosemary

250ml port

250ml red wine

500ml beef stock

Salt and pepper

3 sprigs of parsley, leaves finely chopped to serve

Steamed potatoes and carrots, to serve

Method

Lightly dust flour all of the kangaroo pieces and season with salt and pepper. Heat oil in a stew pot and sear the kangaroo all over. Remove and place on a plate.

Add the onion and cook until golden. Then add the tomato paste and fry off for a minute before adding the rosemary, port and wine. Bring to the boil and then return the meat and cover with stock. Cover with a piece of baking paper and a lid and cook on a low heat for 1½ - 2 hours or until the kangaroo is tender.

Garnish with parsley and serve with potatoes and carrots.