July 26, 2016

Kangaroo is still a bit scary for some, but it’s very lean, full of nutrients, and tastes great. If you’re really too scared, substitute beef into the recipe instead. Serves 4


12 medium-sized button mushrooms, halved
1 onion, grated
4 rashers bacon, chopped
2 cloves garlic, crushed
1 chilli, finely diced
2 tsp Dijon mustard
100g butter
400g kangaroo, diced
50ml red wine
300ml cream
to taste salt and pepper


  1. Saute the mushrooms, onion, bacon, garlic, chilli and mustard in butter for 2 minutes, then add the kangaroo and saute until almost cooked.
  2. Add wine and cream and bring to the boil.
  3. Add salt and pepper to taste. Spoon the mixture into individual bowls and serve.
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