Bush Kangaroo Stew

Cook Time 1 hour and 15 minutes

Servings 4


330ml beer

500g kangaroo fillet, cut into cubes
300g baby potatoes, halved
1 bunch Dutch carrots, trimmed
300ml water
2 cloves garlic, finely chopped
2 brown onions, quartered
1 410g can whole peeled tomatoes
1 410g can mushrooms in butter sauce
1 tbsp tomato paste
2 tbsp cornflour mixed with a little water to make a slurry
Salt and pepper


Heat a pot over high heat, then pour in the beer. Cook off the alcohol for a few minutes before adding the kangaroo. Seal off for 3-5 minutes before adding the potatoes and carrots. Stir to coat and reduce the heat to a simmer.

Pour over enough water just to cover, then add the garlic, onions and tomatoes and stir to combine and coat evenly. Let simmer for 5 minutes before finally adding the mushrooms, tomato paste and cornflour slurry, and stir well. Season generously with salt and pepper, then cover with a lid and cook for about an hour or until the meat is tender.

Serve with crusty bread or damper.


Butter Cake


Burrata Cheese, Raw Savoy Cabbage & Balsamic