Ingredients
Protein
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2–2½ lbs kangaroo meat (cubed)
(Substitute: venison or lean beef if kangaroo is unavailable)
Vegetables
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2 sweet potatoes, peeled and cubed
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3 carrots, chopped
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2 parsnips, sliced
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1 large onion, diced
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4 garlic cloves, minced
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2 celery stalks, chopped
Liquid Base
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6 cups beef or game stock
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1 cup crushed tomatoes
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½ cup Australian red wine (Shiraz works well)
Bush Spice Blend
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1 tsp ground coriander
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1 tsp smoked paprika
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½ tsp ground wattleseed (optional but authentic)
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½ tsp black pepper
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1 tsp sea salt
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1 tsp dried thyme
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1 bay leaf
Finishing
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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2 tbsp olive oil
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Fresh parsley for garnish
Instructions
1. Sear the Meat
Heat the Platinum 12 QT pot over medium heat and add olive oil.
Sear the kangaroo cubes for 3–4 minutes per side until lightly browned. Remove and set aside.
2. Build the Aromatic Base
In the same pot add:
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onion
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garlic
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celery
Sauté for 3–4 minutes until softened.
3. Add Vegetables
Stir in:
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sweet potatoes
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carrots
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parsnips
Cook for 2 minutes to slightly caramelize the edges.
4. Deglaze
Pour in the Australian red wine, scraping the bottom of the pot to release flavor.
5. Simmer the Stew
Return the kangaroo to the pot and add:
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beef/game stock
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crushed tomatoes
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tomato paste
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Worcestershire sauce
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bush spice blend
Bring to a gentle boil, then reduce heat to low and cover.
Simmer 60–75 minutes until the meat becomes tender and the broth thickens.
6. Final Adjustment
Taste and adjust seasoning if necessary. Remove bay leaf.
