slow
cooked

Red Wine, Juniper & Orange Kangaroo Pot Roast

with Red Wine, Juniper & Orange

Prep 30 minutes

Time 2 hours 30 minutes

Serves 6

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What you'll need

ΒΌ cup olive oil

800g – 1 kg Herb & Garlic marinated kangaroo mini roasts

1 bunch baby carrots, peeled

4 small parsnips, peeled and halved

2 celery sticks, chopped into 1cm chunks

1 large onion, quartered and chopped

2 clove garlic, crushed

1 tbsp plain flour

250ml red wine

Juniper berries

60 ml orange juice

1 tsp finely grated orange zest

1 tbsp fresh thyme leaves

1 tbsp fresh rosemary leaves

2 cups water

Salt and freshly ground black pepper

Nutritional information

Fat: 9.8g (1.6g saturated)

Calories: 258

How to cook it

  1. Heat 1 tablespoon olive oil, in a large heavy-based flameproof saucepan, over a medium-high heat.
  2. Place kangaroo mini roasts in pan and cook until browned all over, then set aside.
  3. Add another tablespoon of oil, place carrots, parsnips and celery in batches into the pan and brown for about 5 minutes each, then set aside.
  4. Heat remaining oil, add onion to pan over a low heat, cover with a lid and allow to soften for 5 minutes.
  5. Add garlic and cook over a medium heat, stirring constantly for 2-3 minutes.
  6. Add flour, stirring to combine and cook for a further 2 minutes.
  7. Pour in the wine and bring to the boil for 2 minutes to cook off the alcohol.
  8. Add the juniper berries, juice, zest, thyme and rosemary.
  9. Return the vegetables and kangaroo to the pan and add the water.
  10. Bring to the boil, cover, then reduce heat to very low and cook for 2 hours or until the meat is tender.
  11. Serve kangaroo roast with a sweet potato mash.