Kangaroo and Guinness Stew

Cook Time 2 hours

Servings 4


2 tbsp extra virgin olive oil

1kg diced kangaroo  

200g speck, cut into lardons

1 onion, sliced

2 tbsp flour

200ml dark ale beer, like Guinness 

1 tbsp treacle

500ml beef stock

1 bouquet garnis (thyme, parsley, bay leaf tied together)

4 carrots, peeled and cut into 2cm rounds

Parsley, finely chopped to serve


Heat oil in a heavy-based casserole pan and add the kangaroo, sear in batches set aside while you soften the speck and onions until they are golden. Return the kangaroo to the pan with any juices. 

Season with salt and pepper and then sprinkle in the flour. Cook off the flour for a minute before adding the beer and treacle and bring to the boil to reduce by 1/3. Add the stock, bouquet garnis and carrots. Once boiling again, turn down to a simmer and cook for 1 1/2 hours or until the kangaroo is tender. 

Use a slotted spoon to remove the meat and vegetable and arrange on a platter. Reduce the sauce to a gentle boil if it needs thickening. Pour over and serve with mashed potato.


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