Kangaroo Tail Bourguignon

WHAT YOU'LL NEED

• 2 x packs kangaroo tail pieces (8/pack)
• ¼ cup flour
• ½ cup olive oil
• 12 pickling onions, peeled
• 200g button mushrooms, halved
• 250g pack smoked bacon, chopped
• 2 cloves garlic, crushed
• 300ml dry red wine
• 300ml beef stock
• 4 sprigs thyme
• 2 bay leaves
• 1 tablespoon corn flour

HOW TO COOK IT

1. Season kangaroo tails with salt and cracked black pepper and dust in flour.
   
   
2. Heat ¼ cup olive oil in a large heavy-based casserole dish or saucepan (with a lid for later) over a medium-high heat. Add the kangaroo pieces in batches and cook until browned on both sides. Remove and set aside.
   
   
3. Heat the remaining oil and cook the pickling onions and mushrooms in batches for 5 minutes each or until browned. Remove and set aside separately.
   
   
4. Add the bacon and cook, stirring occasionally for 5 minutes or until golden but not crisp. Add the garlic for the final minute of cooking.
   
   
5. Return the kangaroo and pickling onions to the casserole. Add the wine, stock, thyme and bay leaves. Bring to the boil, reduce heat to low and simmer, covered for 1.5 hours. Return the mushrooms to the casserole and cook for a further 30 minutes or until meat is tender and falling off the bone.
   
   
6. Using a slotted spoon remove the kangaroo, bacon, shallots and mushrooms to a serving dish. Combine corn flour and 1 tablespoon cold water together in a cup, mixing to a smooth paste. Add to the cooking liquid and bring to the boil, stirring constantly, until it thickens. Return kangaroo, bacon, shallots and mushrooms to the pot. Serve bourguignon with mashed potatoes and steamed greens.

Note:

If serving four, freeze half this dish for another time.

SHOP PAROO KANGAROO