Kangaroo Bolognaise
500gm minced loin
1 large onion chopped
Clove garlic, crushed
1 cup red wine
1/2 teaspoon basil
1/2 teaspoon oregano
2 cups good quality meat stock (an excellent stock can be made with kangaroo tail)
Tablespoon tomato paste
Into a large saucepan pour about 1 tablespoon of olive oil. Seal the mince, stiring it gently to seperate it and prevent lumps forming.
Add the onions, garlic and herbs and saute until the onions are transaprent. Add the wine and herbs and allow to simmer for a few minutes.
Add the stock and tomato paste. Simmer gently for 1/2 hour.
Add salt and pepper to taste. Stand in the refrigerator for 24 hours. Reheat and serve with angel hair pasta.
Roast Kangaroo
Take any roasting piece of kangaroo. Wash, pat dry. Rub liberally with garlic and oil. Wrap in foil and roast in a hot oven for 30 minutes per kilo. Remove foil and roast a further 20 minutes. Remove from the oven. The meat should be just cooked, a little pink. Wrap in foil and rest on the bench top for 20 minutes. Carve thinly. |
