Kangaroo ragout

Ingredients for 4 servings:

• 500 g kangaroo meat, diced
• 300 ml red wine
• 100 g butter
• 200 g onion(s), finely chopped
• some flour for dusting
• 500 ml game stock (venison roast base)
• some juniper berries
• 200 g mushrooms (bottle mushrooms), drained
• 100 g bacon, thinly sliced
• 100 g onion(s) (silver onions), drained
• salt and pepper
• Parsley, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

…tastes really delicious!

Marinate the meat cubes overnight in about 150 ml of red wine and then refrigerate. The next day, drain the meat well and brown it in melted butter. Add the onion pieces and fry them. Then dust everything with a little flour and pour in the remaining red wine and the venison roast base. Add a few juniper berries. Simmer everything over low heat for about 1 1/2 hours. Shortly before the end of the cooking time, brown the chanterelle mushrooms and bacon in another pan. Add the pearl onions and season everything with salt and pepper. Then add this to the meat in the ragout sauce and bring back to the boil briefly. Sprinkle with chopped parsley and serve. Serve with pasta or rice.