Simple ‘Roo Casserole

Charmaine Lu -
  • 1.5kg kangaroo fillets, cut into chunks
  • 2 sliced onions
  • 2 potatoes, peeled and cut into small chunks
  • 1 tbsp seasoned flour
  • Pinch of dried Italian herb mix
  • 375ml dark beer
  • 375ml beef stock
  • 1 sliced baguette
  • Dijon mustard
  • 100g grated mature cheddar
  • Preheat the oven to 180C. Toss the ‘roo chunks in the seasoned flour, then place in a casserole dish along with the potatoes and herbs and cover with the stock and beer. Cover with the lid and bake for 90 mins.
  • Once the casserole is cooked, spread the baguette slices with Dijon mustard. Place the bread - mustard-side up - on top of the casserole, and press lightly so they soak up some of the gravy. Scatter with the cheese, then cook, uncovered, for about 5 mins in the oven or until the cheese is melted and bubbling. Serve with your choice of greens.
1 hr 30 mins
6 serving