Ingredients

• 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

Method

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.