Bush-Spiced Kangaroo & Wattleseed Stew

Bush-Spiced Kangaroo & Wattleseed Stew

Ingredients

Protein & Base

  • 3 lbs kangaroo shoulder or diced kangaroo loin

  • 2 tbsp macadamia oil

  • 2 large brown onions, diced

  • 4 cloves garlic, minced

  • 2 carrots, diced

  • 2 parsnips, diced

Native Australian Flavor Profile

  • 1 tbsp ground wattleseed

  • 1 tsp ground Tasmanian pepperberry

  • 1 tsp dried lemon myrtle

  • 1 tbsp bush tomato paste (or sun-dried tomato as substitute)

Liquid & Body

  • 6 cups beef or game stock

  • 2 cups crushed tomatoes

  • 1 cup dry red wine (preferably Australian Shiraz)

  • 2 medium sweet potatoes, cubed

  • 1 cup pearl barley

Finishing

  • Salt to taste

  • Fresh parsley or native saltbush (optional garnish)

Method

1. Sear the Kangaroo

Heat macadamia oil in the Platinum 12 QT stockpot over medium-high heat.
Sear kangaroo in batches to develop caramelization. Remove and reserve.

2. Build Aromatics

In the same pot, sauté onions, garlic, carrots, and parsnips until softened and lightly golden.

3. Bloom Native Spices

Add wattleseed, Tasmanian pepperberry, lemon myrtle, and bush tomato paste.
Stir for 1–2 minutes to release essential oils and deepen flavor.

4. Deglaze & Simmer

Add red wine and reduce by half.
Return kangaroo to pot.
Add stock, crushed tomatoes, sweet potatoes, and barley.

Bring to a gentle boil, then reduce to low.
Simmer covered for 90–120 minutes until meat is tender and barley is cooked through.

5. Final Adjustments

Season to taste.
Allow stew to rest 10–15 minutes before serving for optimal flavor integration.

Older articles Back to Recipes