About this recipe

No matter where I am, people always ask me about how to cook kangaroo and how they should serve it. When grilling or BBQing kangaroo, be sure to serve it rare to medium rare, no more. This recipe is slightly different, as the kangaroo is braised in a sauce and won’t dry out as much as it would on a grill or BBQ.

Ingredients

750g (1½ pounds) kangaroo mince
1 large onion ( chopped )
2 cloves of garlic ( crushed )
500g (1 pound) bush tomato chutney
100ml (3½ fl oz.) merlot
30g (2 tablespoons) tomato paste
5g (1 teaspoon) wildfire spice
1pkt fresh lasagne sheets (pre-cooked)
300ml (10 fl oz.) béchamel sauce
5g (1 teaspoon) lemon myrtle
250g shredded mozzarella cheese
125g (½ cup) parmesan cheese
salt as required

Cooking instruction

In a large saucepan on medium heat, cook the kangaroo mince, onion, and garlic until brown. Then stir in tomato paste and wine then cook until reduced. Add bush tomato chutney and wildfire spice, and then allow to simmer for at least 25 minutes, stirring occasionally. Season with salt as required.

When making the béchamel sauce, as it cools whisk in the lemon myrtle, this will ensure maximum flavour.

Lightly grease the sides and bottom of an individual serve dish. Then spread a little of the kangaroo sauce over the bottom. Then place a cooked lasagne sheet on the kangaroo sauce. Spread the lemon myrtle béchamel sauce on the cooked lasagne sheet. Then spread with kangaroo sauce and a little mozzarella cheese. Repeat the layers till you get to the top of the dish. Finish with lemon myrtle béchamel sauce and sprinkle parmesan cheese over top.

Bake at 180 degrees celsius for 35 to 45 minutes or until golden on top. Sprinkle wildfire spice on the top and allow to stand for 10 minutes before serving. Garnish with fresh herbs.