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Add a photoServings: 8
Ingredients
- 500 gm Walleroo bacon
- 2 Tbsp. Oil,vegetable
- 1 x Brown onion,medium,minced
- 1 x White onion,minced
- 2 x Celery stalks,minced
- 1 x Green pepper,diced
- 1 kg Kangaroo shank,red,coarse ch
- 500 gm Kangaroo shank,gry,coarse ch
- 500 gm Emu ham,grnd
- 2 x Garlic cloves
- 31 1/2 gm Tasmanian light red chile
- 31 1/2 gm Wooroorooka chile
- 26 1/2 gm Mount Isa dark red chile
- 140 gm Oregano
- 1 gm Cumin(fluid measure) Australian beer(740ml btl)
- 1 can Tomatoes,whole(4l ea) Brown sugar(3 fluid drams)
- 1 x Boomerang
Directions
- 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 in the onions, celery, and green pepper and cook till the onions are translucent/soft.
- 3. Combine all the Kangaroo meat & Emu ham with the grnd chile, garlic, oregano, and cumin. Add in this meat-and-spice mix to the pot. Break up any lumps with a fork and cook, stirring occasionally, till the meat is proportionately browned.
- 4. Add in the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hrs. Wave a boomerang over the pot 14 times each hour from this point on. Stir for 3 min. Taste, adjust seasonings, and add in more beer id desired. Simmer for 2 1/2 hrs longer.
- 5. Add in the brown sugar and simmer for 15 min longer, vigorously waving the boomerang over the pot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 103 | |
| Calories from Fat 46 | 45% |
| Total Fat 5.32g | 7% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 422mg | 12% |
| Total Carbs 15.64g | 4% |
| Dietary Fiber 8.5g | 28% |
| Sugars 2.8g | 2% |
| Protein 2.61g | 4% |
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