Kangaroo casserole

This recipe came about when I tried to make my Slow Cooked Smokey BBQ Kangaroo using pre-chopped Kangaroo Fillet. I should have known it wouldn't have worked for a pulled Kangaroo recipe but I admit it, I got cocky and just threw it in there anyway.

So basically after 7 hours of slow cooking I came back to find that the roo was a bit tough but there was still a lot of liquid in the pot. It needed further cooking to soften it down so that's when I thought, why not try turning it into a casserole!

The result was way better than first expected and the bonus is it's packed full of low fat protein and iron, lovely vegetables and is made more filling by the simple addition of nutritious lentils. 

If you want to get more kangaroo in your diet but aren't a big fan of the 'gamey' taste, this recipe is for you, as the gaminess seems to be cooked out by the end of the 8 hours of cooking! This casserole would also be perfect for families as it goes a long way and will cook itself while you do other things - perfect! 

 ...and also that Kangaroo (in fact, any raw meat) is also not very pretty...

...and also that Kangaroo (in fact, any raw meat) is also not very pretty...

I ate this by itself but you could also serve it on mashed potato, mashed sweet potato, mashed pumpkin, polenta, rice or even cauliflower rice! Serve it however you wish - either way it's a nourishing and filling meal, perfect for cooler nights. 

Slow Cooked Kangaroo Casserole

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Ingredients

500g kangaroo fillet, chopped into 4cm x 4cm cubes
¼ cup smokey barbecue sauce or marinade
1 tablespoon balsamic vinegar
2 cloves minced garlic
3 whole peppercorns
1/2 cup vegetable stock
400g tin chopped tomatoes
½ tsp cumin
2 handfuls dried red lentils
½ cup diced, cooked pumpkin
½ cup frozen peas

Method

1. Turn on slow cooker to low setting. 
2. Place kangaroo, barbecue sauce, garlic, balsamic vinegar, peppercorns, cumin and stock in slow cooker. Mix well, replace lid and cook for 6 hours.
3. After 6 hours, add tinned tomatoes, lentils, cooked pumpkin and frozen peas. Cook for a further 2 hours or until lentils are tender. If you need to speed this process up, just pre-cook the lentils (or use tinned lentils as they will soften faster - just make sure you drain and rinse them first). 

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