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
400g kangaroo, diced
50ml red wine
to taste salt and pepper
- Saute the mushrooms, onion, bacon, garlic, chilli and mustard in butter for 2 minutes, then add the kangaroo and saute until almost cooked.
- Add wine and cream and bring to the boil.
- Add salt and pepper to taste. Spoon the mixture into individual bowls and serve.