500gm diced kangaroo
1 large onion sliced
1 carrot
200gm pumpkin cut into large chunks
1 cup red wine
teaspoon basil
teaspoon parsley
2 cups good quality meat stock (an excellent st5ock can be madde with kangaroo tail)
Tablespoon tomato paste
In a preheated cast iron pot pour about 1 tablespoon of olive oil. Seal the diced kangaroo and remove from the pot.
Add the onions, garlic and carrots and saute until the onions are transaprent. Add the wine and herbs and allow to simmer for a few minutes. Return the meat to the pan.
Add the stock and tomato paste, pumpkin and potatoes. Place in a slow oven (about 170C) and cook slowly for 1 - 1/2 hours.
Add salt and pepper to taste, thicken and serve with lashings of home made damper.
