Kangaroo Stroganoff


  • 500g kangaroo fillet, diced
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 3 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1/3 cup flour
  • 1 teaspoon wholegrain mustard
  • 250g mushrooms, sliced
  • 1 cup light evaporated milk
  • Salt and pepper
  • Rice to serve


Coat kangaroo with flour, season with salt and pepper. Heat 2 tablespoons oil in a heavy-based pan and cook kangaroo in batches, until browned. Transfer to a bowl.
Use remaining oil to fry onion, garlic and mushrooms and cook over medium heat for 5 minutes. Stir in tomato paste and mustard, then return the kangaroo to the pan, add evaporated milk, gently simmer on low heat for 5 minutes. Add a little water if the sauce is too thick. Serve with boiled rice. Serves 4-6.