KANGAROO CASSEROLE
An amazingly flavoursome dish. People who normally don't like the flavour of roo will like this one. The meat is wonderfully tender and the gravy rich. If roo isn't available use beef, which the CSIRO recipe originally used. A good full-bodied wine is required. Australian measurements used.
Provided by auntchelle
Categories Stew
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 170 deg C (340 deg F).
- In a large, heavy-based frying pan heat 2 teaspoons of oil over high heat. Add onion, mushrooms and garlic and saute for 5 minutes, or until soft. Transfer to a large, ovenproof dish (with lid).
- Add flour to a plastic bag & season lightly. Add the meat to the flour, seal bag and shake until all the meat is coated. Heat remaining oil in frypan and cook meat, in batches, until well browned. Transfer to dish with onion mixture.
- To the frying pan add tomato, wine, stock and capsicum and gently bring to a boil. Scape up any bits of meat stuck to bottom of pan. Now add this to the casserole dish.
- Gently combine mixture in casserole dish then cover and transfer to oven for between 1.5 hours (kangaroo) - 2 hours (beef). Remove lid and cook for a further 30 minutes, or until meat is tender.
- To serve add herbs and seasoning to taste.
Nutrition Facts : Calories 186.9, Fat 7.4, SaturatedFat 1.1, Sodium 236.9, Carbohydrate 16.8, Fiber 3.2, Sugar 7, Protein 4.5
KANGAROO CHOPS
Kangaroo is optional! This is a complete pork chop meal baked in foil pouch with potatoes and corn. Choose whatever dry seasonings you like. Quick and easy. Note: Take care when opening the hot foil pouch before serving ...escaping steam will be HOT!
Provided by Paula Grimes
Categories Baked Pork Chops
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork chops on a lightly greased large square of aluminum foil. Place potatoes and corn around chops. Pour soy sauce, Worcestershire sauce and water over all. Then distribute the onion and garlic amongst the chops and veggies; top by sprinkling bread crumbs and dry seasonings of your choice over all.
- Close foil around all and seal tightly. Place foil pouch in a 9x13 inch baking dish lines with another sheet of aluminum foil, in case of spilling. Bake in the preheated oven for 45 minutes. The pouch provides 'self-basting', so you need only remove from the oven and serve!
Nutrition Facts : Calories 357.8 calories, Carbohydrate 52.7 g, Cholesterol 64.9 mg, Fat 4.6 g, Fiber 6.4 g, Protein 27.4 g, SaturatedFat 1.3 g, Sodium 901.3 mg, Sugar 5.7 g
KANGAROO CHOPS
Kangaroo is optional! This is a complete pork chop meal baked in foil pouch with potatoes and corn. Choose whatever dry seasonings you like. Quick and easy. Note: Take care when opening the hot foil pouch before serving ...escaping steam will be HOT!
Provided by Paula Grimes
Categories Baked Pork Chops
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork chops on a lightly greased large square of aluminum foil. Place potatoes and corn around chops. Pour soy sauce, Worcestershire sauce and water over all. Then distribute the onion and garlic amongst the chops and veggies; top by sprinkling bread crumbs and dry seasonings of your choice over all.
- Close foil around all and seal tightly. Place foil pouch in a 9x13 inch baking dish lines with another sheet of aluminum foil, in case of spilling. Bake in the preheated oven for 45 minutes. The pouch provides 'self-basting', so you need only remove from the oven and serve!
Nutrition Facts : Calories 357.8 calories, Carbohydrate 52.7 g, Cholesterol 64.9 mg, Fat 4.6 g, Fiber 6.4 g, Protein 27.4 g, SaturatedFat 1.3 g, Sodium 901.3 mg, Sugar 5.7 g
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