Perhaps a strange-sounding mix, the dark chocolate and cocoa add a richness to the kangaroo stew rather than much sweetness.






Skill level

Average: 3.1 (30 votes)


  • 75 g (½ cup) plain flour
  • 1 tsp smoked paprika
  • 1 kg kangaroo tail pieces
  • salt and black pepper, to season
  • 80 ml (⅓ cup) olive oil
  • 2 onions, peeled and roughly chopped
  • 4 carrots, peeled (1 roughly chopped, 3 cut into 5-cm lengths)
  • 1 celery stalk, roughly chopped
  • 5 garlic cloves
  • 50 g butter
  • 2 tbsp tomato paste
  • 1 tbsp cocoa powder
  • 1 tbsp ground wattleseed
  • 500 ml (2 cups) red wine
  • 1 litre beef stock
  • 2 bay leaves
  • 30 g dark chocolate
  • 1 tbsp red wine vinegar
  • 2 tbsp finely shredded parsley, to serve

Cook's notes

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. Combine the flour, paprika, kangaroo tail pieces, salt and pepper in a large bowl and toss to coat the kangaroo in the flour. Heat the olive oil in a large frying pan over medium heat and cook the kangaroo until well browned all over. Remove from the pan and set aside.
  2. Place the onions, roughly chopped carrot, celery and garlic in a blender and process into a smooth puree.
  3. Heat a large, lidded, heavy–based baking dish over medium heat. Add the half butter and fry the vegetable puree for about 10 minutes or until fragrant. Add the tomato paste and stir for 1–2 minutes. Add the kangaroo, cocoa powder, wattleseed, red wine, stock and bay leaves.
  4. Bring to the boil over high heat, then reduce the heat to low, cover and simmer for 2 hours. Add the chocolate and the remaining carrots and butter. Simmer for another 30 minutes or until the meat is very tender and the sauce is glossy and thick.
  5. Stir in the red wine vinegar and scatter with parsley to serve.


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Photography by Adam Liaw.