Kangaroo Stew: The Recipe

Kangaroo Stew
This is my first attempt at making a stew out of my favourite read meat: Kangaroo. It’s noms and I’m sure the ingredient that made it sing – other than ‘roo, of course – is the lemon myrtle.


  • 500 grams Kangaroo
  • 5 Potatoes
  • 3 Onions
  • 1/2 bulb Garlic
  • 1/2 stalk Celery
  • 5 Carrots
  • 1 tablespoon whole Peppercorns
  • 1 teaspoon crushed Peppercorns
  • 2 heaped teaspoons Lemon Myrtle
  • 1 litre Vegetable Stock (made over the past weekend but you can use store bought if that’s convenient)

  • Chop ‘roo into bite sized pieces
  • Chop potatoes (unpeeled) into quarters
  • Chop onions (peeled) into quarters, separate into pieces
  • Peel garlic clovees, smash a bit but don’t chop
  • Chop carrots into pieces similar in size to the ‘roo pieces
  • Chop celery into similar sized pieces as carrots and ‘roo
  • Put ‘roo and vegetables into large bowl (don’t forget the blood!)
  • Coat mixture with Peppercorns (whole and crushed) and Lemon Myrtle
  • Give it all a stir
  • Put bowl into refrigerator overnight
  • Turn slow cooker onto low
  • Put mixture into slow cooker
  • Cover mixture with Vegatable Stock
  • Go to work
  • Come home
  • Dish up and serve with a crunchy bread roll and a sharp cheddar and a drink of your choice
  • Get nommin’
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