Beef / Pork

Kangaroo and Mushroom Casserole is for Dinner.

Kangaroo and Mushroom Casserole takes 10 minutes to prepare.

Kangaroo and Mushroom Casserole takes 130 minutes to cook.

Kangaroo and Mushroom Casserole makes 6 servings.

The ingredients for Kangaroo and Mushroom Casserole are:

700g diced kangaqroo , or steak diced
2 rashers rindless bacon, diced
1 lg onion, sliced
2 carrots, sliced thinly
2 sticks celery, thinly sliced
1 bay leaf
2 tsp olive oil
4 peppercorns, brused
2 cup low sodium beef stock or water
1 Tbs tomato paste
1 tsp rosemary
1/2 tsp garlic powder
1/2 cup dry red wine (Cabernet, Lambrusca)
400g sliced mushrooms
black pepper to taste
chopped fresh parsley to serve

Here is how you make Kangaroo and Mushroom Casserole:

Preheat oven 165CCut meat into 2" cubes, if not already dicedIn a large pan heat oil. Add onions, carrot and celery and cook until softened but not caramelsed.Add meat, bacon, bay leaf and peppercorns and cook 2 - 3 min, stirring, until meat is lightly browned on all sides.Add tomato paste, water, rosemary, garlic, mushrooms and wine to meat mixture. Season to taste. Bring to the boil and mix all ingredients thoroughly.Transfur mixture to a lidded ovenproof dish and cook in oven 1 1/2hrs - 2hrs until meat is tender.Check seasoning, sprinkle with parsley.Serves 6

The nutritional information for Kangaroo and Mushroom Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 232.1

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 577.0 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 2.3 g
• Protein: 31.2 g