Braised Kangaroo Loin can be served with any assortment of veggies and meats. You can also substitute lamb, but if you want true, authentic Braised Kangaroo Loin, then … of course you should use Kangaroo meat.
Braised Kangaroo Loin Recipe-
- 1/2 cup all-purpose flour
- 4 lb. Kangaroo loin meat, boneless, chopped into serving sized slabs
- 4 British Bangers, grilled (optional, but trust me, they really add a hearty element to this dish!)
- 4 tbsp. extra virgin olive oil
- vegetables of your choice (I prefer baby corns, broccoli or cauliflower, carrots and sweet snap peas)
- 1 small white or yellow onion, peeled and chopped fine
- 12 large cloves garlic, peeled and minced
- 2 tbsp. ground Tasmanian Mountain Pepper berries
- 2 tbsp. freshly ground saltbush seeds (also commonly called “orache” seeds)
- 2 tbsp. minced fresh Thai Kaffir leaves
- 1 tbsp. dried Australian Mixed Herbs (Native thyme, rosemary, marjoram, basil, oregano and sage)
- 28 oz. canned tomato juice
- 2 cups good quality red wine (suggest a Shiraz)
- 1 cup lamb stock
- 2 tbsp. tomato paste
- some fresh sprigs of cilantro or parsley, for garnish
- Preheat your oven to 350 degrees Fahrenheit. If you are going to include the Banger sausages, also heat your grille to medium-high. Put the bangers on the grid and grille until nicely browned, then reduce heat to low and slow-cook while you go through the following preparations.
- Place the flour in a shallow bowl, then dredge the meat slabs through the flour, making sure they are coated all over. Shake off any excess flour.
- In a large, heavy-duty roasting pan, heat 2 tbsp. oil over high flame. Fry the meat slabs, turning now and then, for about 3 minutes, or until well browned all over. Then transfer to a platter and set aside for now.
- Wipe the roasting pan clean (do not wash it, just swipe away most of the residual juices and bits). Return it to the stovetop, again over high flame, and heat the remaining 2 tbsp oil.
- Add in and stir together the vegetables, onion, garlic, spices and herbs, and cook, stirring often, until very fragrant, and the solid veggies are almost cooked through, but still a little crunchy – about 3 to 4 minutes should do it.
- Now add in and stir together the lamb stock, tomato juice, wine, and tomato paste. Bring to the vigorous boil, then reduce heat to low, for just a mild simmer. Return the browned Kangaroo slabs to the pan and simmer for about 4 minutes or until the vegetables have softened a little more.
- Cover the pan and transfer it into the oven. Bake for 2 to 2-1/2 hours, or until the meat is fork tender. You may have to add a little water during the baking, check and see, you want to have a nice, fairly thick sauce – but not too thick or dry.
- Serve your Braised Kangaroo Loin right away, while still nice and hot. Assemble each serving plate with a bed of the veggies, top the veggies with a couple slabs of Kangaroo, and put a Banger on the side. Drizzle some of the sauce over the plate, and garnish with fresh sprigs of cilantro or parsley.
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