Slow Cooked Kangaroo Tail In Redwine Sauce With Creamy Mashed Potatoes

How To Cook

Preheat oven to 120°C fan forced (Or you can use a slow cooker).

In a large bowl or low pan, mix flour, salt and pepper. Dust kangaroo tail liberally in flour mix.

Heat a large heavy based pan, (such as a cast iron Dutch oven with a lid), with a generous amount of olive oil. Keep on a medium high heat, and brown off the Kangaroo tail for 3/4 minutes either side. Once golden, take out of pan and set aside.

Heat a little more oil in pan over a medium heat. Saute off onion, celery, carrots and garlic until slightly browned and translucent. Add the red wine, thyme and bay leaf, stir well and bring to boil before adding the can of tomatoes and beef stock.

Once boiling again, place the kangaroo tail back into the sauce (if the whole tail is not covered with liquid, add a touch more beef stock). Let cook for 10 minutes covered.

Place in the oven covered, for 4 hours (or until meat is flaking off the tail).

If the sauce is still a little runny, place back onto the stove and reduce over a medium low heat until sauce becomes rich and thicker.

While reducing the sauce, cut potatoes into quarters and place in a large pot. Cover potatoes with cold water (don't forget to salt the water!) bring to the boil and cook potatoes until they are soft, around 15 minutes.

Add butter and being to mash the cooked potatoes, gradually add the milk and cream (if  you need add a little more milk or cream). Season with salt and pepper.

Take the meat off the kangaroo tail and add back into the thickened sauce.

How To Serve

Spoon a generous helping of mashed potato onto your plate. Make a slight crater in the centre for the meat to sit in.

Sprinkle with some fresh herbs such as thyme, parsley and a wedge of lemon.

This rich kangaroo stew is perfect for a winters night, make sure you use some fresh crusty bread to soak up all the delicious sauce!

Recipe By Megan Bowditch