“I had a wonderful visit to the Falzon family’s Earth Sanctuary at Alice Springs, where Joey Falzon cooked this kangaroo stew. It’s got lots of lovely sauce – perfect for mopping up with bread or damper.” – Justine Schofield, Outback Gourmet.
- 330 ml beer
- 500 g kangaroo fillet, cut into cubes
- 300 g baby potatoes, halved
- 1 bunch Dutch carrots, trimmed
- 300 ml water (approximately)
- 2 cloves garlic, finely chopped
- 2 brown onions, quartered
- 410 g can whole peeled tomatoes
- 410 g can mushrooms in butter sauce
- 1 tbsp tomato paste
- 2 tbsp cornflour, mixed with a little water to make a slurry
- Salt and pepper
- Damper or crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat a pot over high heat, then pour in the beer. Cook off the alcohol for a few minutes before adding the kangaroo.
2. Cook for 3-5 minutes to sear the meat, before adding the potatoes and carrots. Stir to coat. Reduce heat.
3. Pour over enough water to just cover, then add the garlic, onions and tomato. Stir to combine and coat evenly. Simmer for 5 minutes before adding the mushrooms, tomato paste and cornflour mixture. Stir well.
4. Season generously with salt and pepper, then cover with a lid and cook for about an hour or until the meat is tender.
5. Serve with crusty bread or damper.
The Falzon family’s Earth Sanctuary offers tours, astronomy nights, dinners and other events.