Kangaroo Pot Roast

with Red Wine, Juniper & Orange

Prep time: 30min

Cooking time: 2.5hrs

Feeds x 6 people

What you'll need

  • 1/2 cup olive oil
  • 800g – 1kg Gourmet Game Herb & Garlic Kangaroo Mini Roasts
  • 1 bunch baby carrots, peeled
  • 4 small parsnips, peeled and halved
  • 2 celery sticks, chopped into 1cm chunks
  • 1 large onion, quartered and chopped
  • 2 clove garlic, crushed
  • 1 red chilli, finely sliced into rounds
  • 1 tbsp plain flour
  • 250ml red wine
  • 4 Juniper berries
  • 60ml orange juice
  • 1 tsp finely grated orange zest
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary leaves
  • 2 cups water
  • Salt and freshly ground black pepper

How to cook it

In a large heavy-based flameproof saucepan heat 2 tablespoons olive oil over a medium-high heat, place kangaroo mini roasts in pan and cook until browned all over, then set aside.

Add another tablespoon of oil, place carrots, parsnips and celery in batches into the pan and brown for about 5 minutes each, then set aside.

Heat remaining oil, add onion to pan over a low heat, cover and allow to soften forĀ 5 minutes. Add garlic and chilli and cook over a medium heat, stirring constantly forĀ 2-3 minutes. Add flour, stirring to combine and cook for a further 2 minutes. Pour in the wine and bring to the boil for 2 minutes to cook off the alcohol. Add the juniper berries, juice, zest, thyme and rosemary. Then return the vegetables and kangaroo to the pan and add the water. Bring to the boil, cover, then reduce heat to very low and cook for 2 hours or until meat is tender. Check seasoning and adjust accordingly.

Remove netting from mini roasts. Serve kangaroo with a sweet potato mash.