Bertus’ Kudu (Kangaroo) Ragout
We’ve added an ‘Aussie’ flavour to this by using kangaroo. Any dark red meat is fine, though.  - 2 onions, finely chopped
- 500g kangaroo fillet, diced
- 500g beef topside, diced
- 4 garlic cloves, minced
- 1 can beer (375ml)
- 1 can tomatoes
- A pinch ground cumin, ground coriander,
- nutmeg powder
- 4 small carrots, diced
- 8 small mushrooms, quartered
- 4 small washed potatoes, quartered
- 6 brussels sprouts, halved
- 1 bunch of coriander, finely chopped
- 6 cloves or 1g pinch of powder
- Salt and pepper to taste
- Potatoes for mashing
Marinate the meat, onion and garlic in the beer for about an hour. Add some oil to a pot and brown the meat and onions. Put in the tomatoes and bring to the boil, stirring occasionally to prevent sticking. Add the spices and stir in to the mixture, then steam the rest of the vegetables on top of the liquid and turn the heat down to simmer. Do not mix the vegies through. Steaming them on top will allow them to retain their shape. Loosely cover the pot and simmer for about one hour, then serve with mashed potatoes or bread. This recipe serves six to eight people as a main course. Camp Cooking with Macca, as featured in Camper Trailer Australia issue 10, June-July 2007.
|