500 g Walleroo bacon
2 tbsp Oil,vegetable
1 Brown onion,medium,chopped
1 White onion,chopped
2 Celery stalks,chopped
1 Green pepper,diced
1 kg Kangaroo shank,red,coarse ch
500 g Kangaroo shank,gry,coarse ch
500 g Emu ham,ground
2 Garlic cloves
31 1/2 g Tasmanian light red chile
31 1/2 g Wooroorooka chile
26 1/2 g Mount Isa dark red chile
140 g Oregano
1 g Cumin(fluid measure)
Australian beer(740ml btl)
1 can Tomatoes,whole(4l ea)
Brown sugar(3 fluid drams)
1 Boomerang
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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 more beer id desired. Simmer for 2 1/2 hours longer.
5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.
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