Dinner

Kangaroo Ragout is for Dinner.

Kangaroo Ragout takes 10 minutes to prepare.

Kangaroo Ragout takes 80 minutes to cook.

Kangaroo Ragout makes 4 servings.

The ingredients for Kangaroo Ragout are:

500g diced Kangaroo steak
1 sm Onion, chopped
2 carrots, chopped
1 stick celery, sliced
2 Tbs Plain Flour
3 Tbs Tomato Paste
4 cups Kangaroo Stock (or low sodium beef stock)
1/2 tsp garlic powder
1/4 cup dry Red Wine (or water)
Salt and Pepper
1 Bay Leaf
Chopped Parsley
200g mushrooms, sliced
1 tsp olive oil

Here is how you make Kangaroo Ragout:

Heat the oil in a large non stick pan.. Season the Kangaroo with salt and pepper and add to the pan. Sir gently on high heat until browned on all sides. Remove the Kangaroo Fry the carrot, celery and onion in the same pan until a light brown. Add the Kangaroo.Stir in the tomato paste and carefully mix in the red wine and stock to just cover the Kangaroo. Then add the bay leaf and garlic. Bring to the boil and skim if necessary.Cover with a tightly fitting lid. and reduce heat to very low. Cook until tender (approx 30 - 60 min).Add the mushrooms about 10mins before the meat is fully tender. Continue cooking until the meat is tender.Mix the flour with a little cold water, pour into the meat mixture and stir until the mixture boils and thickens.Check and correct the consistency and seasoning. The sauce should not be too thick and a reddish brown in colour. Serve the Kangaroo Ragout in an earthenware dish sprinkled with chopped parsley.Serves 4Number of Servings: 4Recipe submitted by SparkPeople user EMMABE1.

The nutritional information for Kangaroo Ragout is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 289.7

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 228.2 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 5.6 g
• Protein: 33.6 g