Roo Stew/Kangaroo Chili

A while back the hubster went to the Farmers Market. Not only do they have wonderful vegetables and fruit, they also have a butcher shop. They have lots of homemade sausages and organic meats.
This is where the hubster had the bright idea to buy of all things, kangaroo.
Imagine my curiosity when he brought it home. My first thought was, what on earth am I going to do with this?
To be honest, I was not sure. So I parked it in the freezer until I could figure out what to do. You know, do some research. In my research I found most recipes are from Australian chefs.

Go figure.

I had considered three alternatives, a stir fry, bolognese and stew.

Instead, I opted for a homey chili like stew. I didn’t use a recipe. At the time, I used what was in my cabinet. I opted for three different beans because that is what I had. I think it gave the chili a bit of color not to mention taste.

So the next time you are at the Farmers Market and kangaroo is on sale, you should make this.
If you are no where near the Farmers Market and think that kangaroo meat is well, kind of icky, then use beef.
Its all good.


Roo Stew/Kangaroo Chili

Ingredients:

1 tablespoon olive oil

1 medium onion chopped

1 green pepper seeded and chopped

2 lbs kangaroo meat cubed

3 garlic cloves peeled and diced

3 tablespoons chili powder

2 teaspoons cumin

15 ounce can black beans drained

15 ounce can kidney beans drained

15 ounce can great northern beans

2 cups water

1/2 cup sour cream for garnish

3 tablespoons chives for garnish

Directions:

In a large pot or dutch oven heat oil over medium. Add onions and peppers. Allow to cook for about 10 minutes. Remove onion and peppers from the pot and add Kangaroo meat. Cook until brown on all sides. Add garlic and put onions and peppers back into the pot. Add chili powder and cumin. Cook another minute or so. Stir in the beans and water. Allow to cook on medium for about an hour. Garnish with sour cream and chives.


Peace be with you,

Veronica