Kangaroo Stew with Red Wine
Main course
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Cook Time
3 h 30 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This kangaroo stew with red wine is a comforting and tasty dish, perfect for autumn and winter evenings. The kangaroo meat, tender and slightly gamey, is slowly simmered in a rich red wine broth with smoked bacon, carrots, onions and garlic. The result is a smooth and fragrant sauce that coats the meat wonderfully. I have been preparing this dish for years and it is always a success with my guests. It is ideal for a festive meal or a dinner with friends. Serve with fresh pasta or jacket potatoes for a complete and delicious meal. A real treat!
Ingredients (12 ingredients)
-
1.5 kg of kangaroo
-
200 g of smoked bacon in diced bacon
-
30 cl of instant stock
-
4 c. à s. of peanut oil
-
1 Pluche of parsley
-
1 feuille of bay leaf
-
2 gousses of garlic
-
400 g of carrots
-
3 oignons onions
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0.5 bouteille of Burgundy red wine
-
1 pinch Salt or fine salt
-
1 pinch Mill pepper
Preparation (8 steps)
Preparation of vegetables and meat
Cut the kangaroo meat into approximately 3 cm cubes, removing excess fat if necessary. Peel and cut the onions in half. Peel the carrots and cut them into thick slices (approximately 4 mm). Peel the garlic cloves.
Chop the garlic and onions
Put the halved onions in the Thermomix bowl and chop 3 Sec./Level 5. Add the garlic cloves and chop 3 Sec./Level 7.
Sauté the onions and garlic
Add the peanut oil to the bowl and sauté the onions and garlic 3 Min./120°C/Level 1.
Add the bacon and carrots
Add the bacon and carrots to the bowl and mix 5 Min./120°C/Reverse Level 1.
Add the meat and the rest of the ingredients
Add the kangaroo meat, instant stock, Burgundy red wine, bay leaf, salt and pepper to the bowl. Mix gently with the spatula.
Simmer the stew
Close the bowl and simmer 2 h 30 / 100°C / Reverse Level 1.
Bind the sauce (if necessary)
If the sauce is too liquid, mix 1 tbsp of cornstarch with a little cold water and add to the stew. Mix 5 Min./100°C/Reverse Level 1.
Serve
Serve the stew very hot, decorated with sprigs of fresh parsley. Serve with fresh pasta or jacket potatoes.
Finished cooking? Great! 🎉
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Created by
Chloe Boyer
3
Rezepte
0
Kochbücher
Allergens
- Celery
- Sulphur dioxide and sulphites
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