Ingredients (serves 6–8)

• 2 lbs kangaroo loin, trimmed and cut into 1-inch cubes

• 2 tbsp olive oil

• 1 large onion, sliced

• 3 cloves garlic, minced

• 2 medium carrots, chopped

• 1 large sweet potato, peeled and cubed

• 1 cup pumpkin, cubed

• 1 cup mushrooms (shiitake or button), sliced

• 1 cup beef or game stock

• 1/2 cup dry red wine (optional, can use stock instead)

• 2 tsp crushed wattleseed

• 1 tsp smoked paprika

• 1 tsp fresh thyme leaves

• 2 bay leaves

• Salt and pepper to taste

• 1 tbsp balsamic vinegar

• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat & Sear

   • Place the Platinum 12 QT skillet on medium-high heat. Add olive oil.

   • Sear the kangaroo cubes in batches until browned on all sides. Remove and set aside.

2. Sauté Aromatics

   • In the same skillet, reduce heat to medium. Add onions and garlic, sautéing until soft and fragrant (about 3–4 minutes).

3. Add Vegetables & Spices

   • Stir in carrots, sweet potato, pumpkin, and mushrooms.

   • Sprinkle wattleseed, smoked paprika, thyme, salt, and pepper. Mix well to coat vegetables with spices.

4. Deglaze & Braise

   • Pour in red wine (if using) to deglaze the pan, scraping up any browned bits.

   • Add stock, bay leaves, and browned kangaroo cubes back into the skillet.

5. Simmer Under Dome

   • Cover with the dome lid. Reduce heat to low and braise for 45–50 minutes, stirring occasionally, until vegetables are tender and kangaroo is cooked through.

6. Finish & Serve

   • Stir in balsamic vinegar for a subtle tang. Adjust seasoning with salt and pepper.

   • Garnish with fresh parsley before serving.