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Spiced Kangaroo
From tastinghistory.com
12 hrs + 1 hr (mostly marinating)
Braised gamey meat marinated in spiced vinegar, then slow-cooked with root vegetables and thickened gravy.
| prepPreheat oven to 325°F / 160°C | ||||||
| 1 teaspoon sugar | Mix sugar, salt, vinegar & mustard | Coat meat with marinade, add bay leaves, cloves & pepper | Chill 12 hrs, turning occasionally | Scatter onion, carrot & parsley over meat, cover with water | Braise 325°F / 160°C, 45–60 min (kangaroo) | Whisk cornstarch into cooking liquid, simmer until thickened |
| 1 teaspoon salt | ||||||
| 30 ml apple cider vinegar or wine vinegar | ||||||
| 1 teaspoon mustard | ||||||
| 450 g kangaroo meat (steaks) | ||||||
| 2 bay leaves | ||||||
| 1/4 teaspoon cloves | ||||||
| 1/2 teaspoon black pepper | ||||||
| 1 onion, sliced | ||||||
| 1 carrot, chopped | ||||||
| 1 small bunch parsley, roughly chopped | ||||||
| 1 tablespoon cornstarch | ||||||
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