Kangaroo Chilli Bowls

Cook Time 45 minutes

Servings 4

Ingredients

Freshly grated cheddar, to garnish

Sour cream, to serve 

Tabasco, to serve

Brown rice, to serve

1 avocado, sliced, to serve

4 sprigs coriander, chopped, to serve

Salsa

1 x corn on the cob, cooked and kernels removed 

2 tomatoes diced

1 long red chilli, finely sliced 

Juice 1 lime

For the Chilli 

2 tbsp oil

1 onion, finely diced

1 large red capsicum, finely diced

500g kangaroo steaks, cut into strips 

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano

½ tsp chilli flakes 

1 x 400g can kidney beans 

1 x 400g can crushed tomatoes

1 tsp maple syrup

1 cup beef stock 

Salt and pepper 

Method

Heat the oil in a sauté pan over high heat and add the kangaroo strips in batches to seal. Remove.

Add the onion and capsicum and cook for 5-8 minutes until softened. Stir in the spices, dried oregano and salt and pepper and cook for a further minute. Add the beans, tomatoes along with half a can of water and the stock. Return the kangaroo. Once boiling, cover with the lid and then turn to low. Cook for 45 minutes – 1 hour. Half way through leave the lid ajar to allow the sauce to before thick and rich and the meat is tender.  

For the salsa combine the corn kernels, tomatoes, chilli, salt and the zest and juice of ½ a lime. 

Serve the kangaroo chilli stew on top of rice and dress with salsa, avocado, cheese, sour cream, coriander and extra tabasco.