Recipe ingredients and directions:
Yield: 8 servings
17 2/3 oz Walleroo bacon
2 tb Oil,vegetable
1 Brown onion,medium,chopped
1 White onion,chopped
2 Celery stalks,chopped
1 Green pepper,diced
2 1/4 lb Kangaroo shank,red,coarse ch
17 2/3 oz Kangaroo shank,gry,coarse ch
17 2/3 oz Emu ham,ground
2 Garlic cloves
1 1/8 oz Tasmanian light red chile
1 1/8 oz Wooroorooka chile
15/16 oz Mount Isa dark red chile
5 oz Oregano
1/4 oz Cumin(fluid measure)
Australian beer(740ml btl)
1 cn Tomatoes,whole(4l ea)
Brown sugar(3 fluid drams)
1 Boomerang
1. Fry the bacon in a skillet over medium heat. Drain
the strips on paper toweling and cut into 10cm dice
and reserve.~ 2. Heat the oil in a large heavy pot
over medium heat. Add the onions, celery, and green
pepper and cook until the onions are translucent.~ 3.
Combine all the Kangaroo meat & Emu ham with the
ground chile, garlic, oregano, and cumin. Add this
meat-and-spice mixture to the pot. Break up any lumps
with a fork and cook, stirring occasionally, until the
meat is evenly browned.~ 4. Add the beer, tomatoes,
and reserved bacon to the pot. Bring to a boil, then
lower the heat and simmer, uncovered, for 1 1/2 hours.
Wave a boomerang over the pot 14 times each hour from
this point on. Stir for 3 minutes. Taste, adjust
seasonings, and add -!- GEcho 1.00/beta+ !
Category: Australian Recipes
