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.