Braised Kangaroo Steak Recipe


We have this tasty, hearty winter meal for you all to try ☺️ ❤️ 🍽️
 

Ingredients:
1 kangaroo steak per person
2 washed and roughly cut carrots 
1 medium onion, peeled and roughly chopped 
1 cup of full plain flower (pour in tray and lightly brown in oven to create a lovely nutty flasvour)
1 largse spoon of butter
1 large glass of dry red wine and cold water
1 teaspoon of mixed herbs 
Red jelly (cranberry is best)
2 slices of toasted white bread (cut into small squares)
1 pot of single cream
Finely chopped parsley 

Method:
Spray a deep frying pan with oil and heat. Place steak in and seal both sides. Place steak in casserole dish. 
Spray pan again and add vegetables and fry until brown. Place steak back in pan with vegetables and add half the wine. Cook until most of the wine is gone. Place all back in the casserole dish. 

For the sauce, melt the butter in frying pan. Add flour gradually while mixing until the bitter has absorbed. Slowly add a little water at a time until the sauce is clinging to the spoon. At this stage you can add an optional vegetable stock cube. Pour the boiling sauce over the vegetables and steak in the casserole dish and place in a medium hot oven for about two and a half hours until the steak is tender. 

Meanwhile, make croutons with the toasted bread, cover with jelly and sprinkle lightly with parsley. 

When your steak is ready, place it with the vegetables onto a serving dish and place the sauce on the stove using a low heat. Add herbs, cook for a few minutes and then add cream and the rest of the wine. When cooked, cover steak with the sauce with croutons and vegetables on the side. 

By Brian A Blackmore, retired chef and author of “The Downing of the Black Cat”